Name: Smoked mackerel pate with griddled toast and cress salad
Total time: 10 min
Yield: 1
Ingredients: 400 g smoked mackerel from sustainable sources; 200 g light cream cheese; 3 lemons; 1 small bunch of fresh flat-leaf parsley leaves picked; 2 small punnets of cress snipped; 2 sticks of celery finely sliced, plus some of the celery leaves; extra virgin olive oil; 6 slices of good bread

Smoked mackerel pate with griddled toast and cress salad

0 Likes

Total Time:
10 minutes

Easy and irresistible mackerel pâté, perfect for stacking on toast!

Ingredients:

400 g smoked mackerel from sustainable sources
200 g light cream cheese
3 lemons
1 small bunch of fresh flat-leaf parsley leaves picked
2 small punnets of cress snipped
2 sticks of celery finely sliced, plus some of the celery leaves
extra virgin olive oil
6 slices of good bread

Instructions:

Peel the skin off the smoked mackerel, discard, and place the fish in a food processor. Break it up slightly. Add cream cheese, lemon zest, most of the lemon juice, and parsley leaves. Process until creamy. Season to taste. In a large bowl, combine snipped cress, parsley, and celery leaves with celery sticks. Dress with lemon juice, extra virgin olive oil, salt, and pepper. Heat a griddle pan. Toast bread in batches, pressing down with a heavy object, for about 1 minute. Serve the pâté with griddled toast, herb salad, and lemon wedges alongside a glass of chilled white wine.

We use cookies

Similar Recipes

Smoked mackerel & red quinoa patties

Colin's smoked mackerel croquettes

Carbonara of smoked mackerel

Potato & smoked trout hash with creamy horseradish dressing

Smoked Spanish Mackerel Dip