Smoked mackerel pâté with Melba toast
From: Just For Starters
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Smoked mackerel pâté with Melba toast
- Prep time:
- Cook time:
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Louise Hardy's recipe for smoked mackerel pâté is simplicity itself and makes a truly tasty starter
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Ingredients
Main:
- 4 smoked mackerel fillet
- 115g button mushrooms, finely diced
- 2 bunches of Spring onions, finely chopped
- 150ml double cream
- 300ml natural Yogurt
- 6 tbsp creamed horseradish
- black pepper
- 8 slices white bread
- 8 lemon wedges, to garnish
- sprigs Watercress, to garnish
Method
1. Flake the smoked mackerel, discarding the skin and any bones, and place in a large bowl. Mix in the diced mushrooms and chopped spring onions.2. Add the cream, yoghurt and horseradish, mixing until thoroughly blended. Season with salt and freshly ground pepper. Cover and chill for at least 1 hour.
3. Make the Melba toast just before serving the pate. Preheat the grill. Toast the bread until golden brown on both sides. Remove and trim the crusts off each slice.
4. Using a bread knife cut each slice horizontally in two, so you have two very fine square slices.
5. Grill the 'uncooked' side of each piece of toast until golden brown.
6. Garnish the smoked mackerel pâté with lemon wedges and watercress and serve with Melba toast.
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Latest Comment
I used two packs of Morrisons smoked mixed mackeral and salmon.I felt there was too much yoghurt and cream so I cut it down and put in a couple of teaspoons of lemon juice. I also melted about 3 oz of butter and added this to firm up the consistancy as I thought it was a bit sloppy - let's hope my guests enjoy it tomorrow! 4th July, 2009 from Anita 34167