Smoked mackerel pâte
Perfect on crusty bread or baps with tomato and cucumber pickle, this fish pâte with a fresh fennel and lemon twist is a delicious picnic essential
SERVES
6
PEOPLE
PREP TIME
10
MINUTES
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.
