Smoked Mackerel Pate - British Recipe (Starter)

450g skinned mackerel fillets
2 chopped shallots
75g tomato puree
75ml double cream
5ml brown sugar
15ml fresh basil
125ml dried tarragon
8 crushed peppercorns
Juice of 1/2 lemon
A few drops of Tabasco
25g butter
Recipe Method
1 Melt the butter in a saucepan and add the shallots Fry for 2-3 minutes until they soften
2 Add the tomato puree, lemon juice, sugar, herbs and peppercorns Continue cooking for 4-5 minutes and then add the Tobasco sauce and allow to cool
3 Using a liquidiser, puree the mixture as well as the cream and mackerel fillets
4 Transfer the mixture to a small dish and cool Serve with toast
Serves 4 Preperation time 20 mins