GOOSEBERRY SAUCE FOR SMOKED MACKEREL
170g/200g gooseberries, knob butter, 15ml sugar, 140ml whipping cream, 5ml creamed horseradish, pinch salt.
Serves: 4 Serve with smoked mackeral fillets or pate
Source: Jane Grigson (Fruit)
METHOD
Stew gooseberries with sugar & butter, cover till juices run then boil to remove water. Sieve (needs to be coarse) add whipped cream & little more sugar if needed. Stir in horseradish & salt. MH Fillets served warm, can chill and slice thinly like salmon.