Jamie Oliver

Smoked mackerel pate with griddled toast and cress salad

A great, quick starter or snack

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Smoked mackerel pate with griddled toast and cress salad

Serves 6
Cooks In10 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    359
    18%
  • Fat
    22.8g
    33%
  • Saturates
    4.9g
    25%
  • Protein
    19.6g
    44%
  • Carbs
    20.9g
    8%
  • Sugar
    3.2g
    4%
  • Salt
    2.06g
    34%
  • Fibre
    0.9g
    -

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Nutrition per serving
  • Calories
    359
    18%
  • Fat
    22.8g
    33%
  • Saturates
    4.9g
    25%
  • Protein
    19.6g
    44%
  • Carbs
    20.9g
    8%
  • Sugar
    3.2g
    4%
  • Salt
    2.06g
    34%
  • Fibre
    0.9g
    -

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 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
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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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