Here’s a happy Friday, full of promise, possibility and fish. I love to eat fish on Fridays, it’s light, fresh and so healthy.
For tired eyes, Friday brings the promise of rest, for the bushy-tailed, exciting plans are beginning to unfold. “The Cure” cooed, Friday I’m in love, and when I hear that song it’s difficult for me not to smile and dance.
The word Friday comes from the Latin, dies Veneris, “day of Venus”, which after the Moon is the brightest light in the night sky. Friday is indeed a lighthouse in our weeks, a happy warming feeling comes on Fridays. Woohoo its Friday!
The Venus joy doesn’t end there, an Italian goddess of much mystery shares the name, her charm and beauty apparently helped her keep a watchful eye over vegetable gardens, female gardeners are an ancient wonder then? Wonderful. Another man ahead of his time, the great Oscar Wilde was never short of words of wisdom, I love this quote,
As its friday, and summertime, everything’s in bloom, mackerel are dizzying in shimmering glory, so here’s a lovely fish starter to do the day before! It serves 6 as a starter, though keeps for three days. This tangy and refreshing wonder needs chilling time, so the good news is you can too! Enjoy this starter, they’ll be a lovely prepare ahead dessert swimming your way soon! And then a lovely wow wow main to do just before you eat. Happy weekend.
SMOKED MACKEREL PATE WITH A GOOSEBERRY TOP
FOR THE PATE
smoked mackerel fillets 250g, skinned and flaked
cream cheese, 250g
lemon, 1 juiced
dill, small bunch roughly chopped
spring onions, 2 finely chopped
Italian seasoning, 1 tsp
Freshly ground black pepper, 7 turns
FOR THE GOOSEBERRY TOP
gooseberries, 200g topped and tailed
sweet freedom, 1 tbsp
gelatine leaves, 2 soaked for five mins
apple juice, 75ml
MIX the pate ingredients in a large bowl.
HEAT gooseberries, apple juice and sweet freedom in a medium pan for five minutes.
STIR in gelatine leaves into warmed gooseberries.
SPOON pate into ramekins and smooth with the back of a spoon.
POUR over the gooseberries and juice evenly.
COVER with cling film.
CHILL in the fridge for a couple of hours or overnight.
ENJOY and have a lovely friday!