This morning in the kitchen, we are joined by Bob Burke from Pot au Feu making Chicken Liver Pate. The recipe below is for a smoked fish pate, another great dish by Bob. All the ingredients are ...

Chef Mark Salter from the Robert Morris Inn shows us how to make Smoked Bluefish Pâté, with cucumber, fennel salad and red onion. This is all apart of Talbot Restaurant Week, a time where a spotlight ...

If using a whole mackerel, place the smoked fish on a chopping board with the cavity of the fish facing you. Detach the head and pull working from the head down to the tail to remove the main frame of ...