200g smoked mackerel
8 tbsp clotted cream
10g Cornish Seaweed Company dried sea greens or 25g fresh sea greens
4 tbsp unsalted butter
1 tsp Cornish Seaweed Company flaked dulse or seaweed salt
Image courtesy of David Griffen Photography
Peel the skin from the mackerel and set aside.
Place the fish, clotted cream and sea greens in a blender or food processor and blitz until smooth.
Transfer the mixture into a ramekin or a lidded jar.
Melt the butter on a low heat, then add the flaked dulse or seaweed salt and stir together. Pour the butter to form a layer over the top of the mackerel pâté and chill to set.
The pâté will keep for up to a week if it is well sealed with butter. Once the seal is broken, eat within two days.
Extracted from The Seaweed Cookbook by Caroline Warwick-Evans and Tim Van Berkeld (Anness Publishing, £15)