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Smoked mackerel pâté with Melba toast

Louise Hardy from Just For Starters
Louise Hardy's recipe for smoked mackerel pâté is simplicity itself and makes a truly tasty starter

Smoked mackerel pâté with Melba toast

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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Serves: 8

Prep: 15 min, plus 1 hr chilling
Cook: 10 min

Ingredients

Main:

4 smoked mackerel fillets
115g button mushrooms, finely diced
2 bunches of spring onions, finely chopped
150ml double cream
300ml natural yogurt
6 tbsp creamed horseradish
salt and fresh ground black pepper
8 slices of white bread
8 lemon wedges, to garnish
watercress sprigs, to garnish