Smoked mackerel pate with griddled toast & cress salad

Nutritional Information (amount per serving)

Calories
413kcal
Carbs
19.5g
Sugar
2.5g
Fat
28.2g
Saturates
7.3g
Protein
19.2g

Serves 6   Approx time: 10   Difficulty: super easy

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
 

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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