Mackerrel Spread

This is a good fast fresh seafood appetizer, ideal to precede a spaghetti with clams.

Please allow some room and time for correction, as proportions here may vary based on the freshness and intensity of each ingredient


  • 1 small cup ricotta
  • 1 (or 2 if the ricotta is very firm) tablespoonfuls of extra virgin olive oil
  • 1 small can of mackerell
  • 1 tight handful of pine nuts
  • 1 loose handful of fresh mint leaves


Just blend the ricotta, oil and mint together. Taste is to make sure the mackarell is not overbearing! Mint should be prevalent.
Roast pinenuts in a hot frying pan. No oil or butter required! Add to the mix. Divide the spread in a few small bowls, and decorate with a few of the browned pinenuts and whole mint leves.
Keep in the fridge for one hour or so.
You can eat it with bread sticks, matza bread or crackers. No red wine to wash this down , please. Cold white, icecold beer or even vodka are a better alternative.
My favourite virgin drink for this: mint ice tea.

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