On Monday, I used some whey I'd saved from making yoghurt. Yestereay morning, I had some ricotta with berries and nuts for breakfast. I also wanted to use some of it to make a savoury spread, so I did that, too.
Into a bowl, I dumped the two small fillets in one small can of peppered smoked mackerel, caught nearby and canned locally. I discarded the oil. I took off a few small bits of skin, then mashed this up with a fork. To this I added a couple generous dollops of ricotta, some dried chives, parsley, some peri-peri seasoning, and a sprinkle or two of dried jalapeno flakes. I snipped some scallion and finely diced a piece of yellow bell pepper I had in the fridge that needed using. Then I mashed it all together with a fork. It needed to sit to let the flavours meld, but I couldn't resist having a taste. It is so good! 😋 I gave Bill a taste and he agreed. I put it in the fridge to sit overnight. I think it'll be great on rye crackers.
I still have a bit of ricotta left. Not sure how I will eat/use it, but I'll decide another day.