Peel the carrots and two of the shallots and chop into big chunks. Place the mackerel fillets, carrots and shallots in a saucepan. Add the wine and the thyme, then cover the ingredients with water. Bring to the boil, remove from the heat and poach the fish for 15 minutes. Allow to cool.
Drain the fish and remove the skin from the fish and any bones.
Finely dice the remaining shallot and carefully cut the tarragon leaves.
Place the fish in a bowl and add the mustard and sour cream. Mix well. Add the tarragon, shallot, curry powder and chilli powder. Season with salt and freshly ground black pepper.
Cool in the fridge.
Serve with fresh country bread and a wedge of lemon.
This mixture will keep for upto 4 days.
«You can add other ingredients such as fresh chilli and coriander to this dish to vary the taste.»
A rich but light mackerel pate served with garlic croutons.