Smoked mackerel pate with griddled toast and cress salad
A great, quick starter or snack
10 mins
Super easy
serves 6
About the recipe
This mackerel pâté is really simple to whiz together and crazily moreish – pile the toast high!
Ingredients
400g smoked mackerel, from sustainable sources
200g 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
Method
- Peel the skin off the smoked mackerel and discard. Put the fish in a food processor, breaking it up slightly as you go. Add the cream cheese, the zest and most of the juice of 1 lemon and a few leaves of parsley. Whiz for 20 seconds or so, or until you get a nice creamy pâté. Season to taste.
- Toss the snipped cress, remaining parsley leaves and celery leaves together in a large bowl, and add the celery sticks. Dress with a good squeeze of lemon juice, a splash of extra virgin olive oil and some salt and pepper.
- Heat a griddle pan. When hot, add the bread, in batches, and press down with something heavy like a frying pan so the bread is squashed against the griddle ridges. Toast for about 1 minute, turning halfway.
- Cut the remaining lemon into wedges and serve alongside the pâté with the griddled toast, the herb salad and a nice glass of chilled white.
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