Smoked mackerel pate with griddled toast & cress salad

Smoked Mackerel Pate

Serves 6

  • 400 g smoked mackerel, from sustainable sources, ask your fishmonger

  • 200 g low-fat cream cheese

  • 3 lemons

  • 1 small bunch fresh flat-leaf parsley, leaves picked

  • 2 small punnets cress, snipped

  • 2 sticks celery, finely sliced, plus some of the celery leaves

  • extra virgin olive oil

  • 6 slices bread

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.

Nutritional Information

Smoked mackerel pate with griddled toast & cress salad

A great, quick starter or snack

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0 foodies cooked this
This mackerel pâté is really simple to whiz together and crazily moreish – pile the toast high!
Serves 6
10m
Super easy
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.

Nutritional Information Amount per serving:
  • Calories 413 21%
  • Carbs 19.5g 8%
  • Sugar 2.5g 3%
  • Fat 28.2g 40%
  • Saturates 7.3g 37%
  • Protein 19.2g 43%
Of an adult woman's guideline daily amount

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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