There seems hardly time to do anything except forage and garden at the moment. Spring has truely sprung and wild garlic / ramsons (Allium ursinum) is on my menu each day! As ever, I can’t get enough of this herb and have been experimenting with how to stretch the harvest.
Mostly, I have been preserving this spicy-pungent herb in ghee or olive oil. The infused ghee is wonderful, easy to make, versatile as a cooking ingredient and a useful ready to use remedy. Today though, an even smellier yet wonderful flavour pairing emerged.
At lunchtime, a forgotten smoked mackerel, called out to me from my fridge. As I’m off colour at the moment, I couldn’t face eating the whole thing in one sitting but equally didn’t want to waste it. So I set about making something simple. Eight silken ramson leaves, lovingly plucked from the orchards on Wednesday also cried out from my fridge. I blended them together into a paste/dip/sandwich spread and the combination works, so here is my recipe for ramson-smoked mackerel paste:
1. In a bowl or food processor, thoroughly combine the bone and skin-free meat from one whole smoked mackerel, the juice of 1/2 to 1 lemon, a small handful of washed wild garlic leaves and a generous tablespoon of ghee or butter. (I used wild garlic infused ghee today).
2. Blend or mix to your desired consistency. Season to taste with salt, pepper and perhaps extra lemon juice.
3. Transfer to a glass storage container. It should keep for a few days if refrigerated.
Do let me know if you try this recipe and if you have other ways for using wild garlic. On April 3rd I’ll be harvesting and processing more wild garlic at the spring apprenticeship gathering. Let me know if you would like to join us! Details are on my events page.