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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.
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