Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 sm Smoked mackerel
-OR- smoked trout
2 1/2 oz Chopped, toasted hazelnuts
-OR- walnuts
1 lb Seedless grapes
1/2 lb Brown rice
Fresh mint or watercress
2 Lemons
A little sunflower oil
1/2 pt Creamy yoghurt (or more)

Cook the rice in double its volume of fast boiling salted water.
Refresh it and dress it with 3 tablespoons lemon juice, 1 tablespoon
oil and plenty of salt and pepper. Stir in the nuts and 5-6
tablespoons chopped mint or watercress. (Watercress is good but mint
is even better for this dish.) Press the mixture firmly into a
lightly oiled ring mould, cover and chill for a couple of hours or
more.

Close to serving time, halve the grapes and toss them in the juice of
half a lemon plus scant 1 tablespoon oil. Add some mint or watercress
sprigs. Skin, bone and flake the fish and mix it in gently. Unmould
the ring of rice, put some of the fish and grape mixture into the
centre and garnish with sprigs of mint or watercress. Serve the rest
of the fish mixture in a separate bowl, and hand round the
well-chilled yoghurt in a second bowl.

Source: Philippa Davenport in "Country Living" (British), January
1988. Typed for you by Karen Mintzias

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