Smoked mackerel pâte
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Ingredients
110g undyed smoked mackerel, free of skin and bone
55-85g softened butter
¼ tsp finely snipped fennel
½ tsp lemon juice
½-1 garlic clove, crushed to a paste
salt
pepper
melba toast
sprigs of fennel, to garnish
Method
Whizz all the ingredients in a food processor. Season with salt and freshly ground pepper, taste, add more lemon juice and garlic if necessary — it should be well seasoned.
Put into little individual pots, or set in a loaf tin lined with cling film.
Alternatively, this pâte can be piped in rosettes onto 5mm thick slices of cucumber, melba toast, crostini or savoury biscuits. Garnish each one with a sprig of fennel. Serve with cucumber pickle and crusty bread.
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