Fungi Forays

Fungi forays displays the edible fungi and plants that surround us plus the seasonal wildlife on view for free.


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Smoked Mackerel Pate

August 3, 2016 / Posted by Fungi Forays

Again, this isn’t fungal, but it is very seasonal – nothing beats a really fresh mackerel, straight from the sea . . . well except, perhaps a really fresh smoked mackerel.
Foraging13a

6 Smoked mackerel fillets
1 tbspn Horseradish
1 Small tub soured cream
1 Lemon
Black pepper

Oak sawdust

First catch your mackerel (see Tim and Corrine of Epic Fishing in New Quay), dash as fast as you possibly can to your smoker (this can be a kettle barbeque or stove-top smoker which are available from outdoor shops or on ebay). Fire it up and pop in the gutted fish. Cook according to the instructions and add the oak sawdust (again you can buy this, but most joiners and sawmills with give you this for free – or you can pull out a saw and hack away at an oak or apple branch). Smoker1aBasically you are cook-smoking the fish which is incredibly easy (as opposed to cold smoking something like bacon or salmon). Once it’s done (generally after about 20 minutes), pull off the skin and gently ease the flesh off the bones. Pop in a food processor and whizz everything up until smooth. Season to taste and serve with fresh bread (use the ‘search’ box above to find an easy recipe).

Newsletter

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    August 14, 2020
  • Autumn Roundup

    October 30, 2018
  • Drought and Autumn Prospects (August Newsletter)

    August 16, 2018

Recipes

  • Wild mushroom pate

    October 1, 2017
  • Elderflower Turkish Delight

    June 12, 2017
  • Pesto Gymraig (Welsh pesto)

    March 20, 2017

Wild Food

  • Trumpet Chanterelle

    October 29, 2016
  • Hen of the Woods

    September 21, 2016
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    July 7, 2016

Wildlife Profile

  • Sea Lamprey

    May 24, 2016
  • Redstart

    May 9, 2016
  • Garden Warbler

    May 6, 2016
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