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This recipe is classed as easy

Rating 3.75 / 5 (80 votes)

Prep time:
30 min
Serves:
4-6

Mark Sargeant whips up three easy yet impressive Christmas canapes: smoked mackerel pate on baby gem lettuce with horseradish cream, Stitchelton with pear and walnut in chicory, and steak tartare

Method

Smoked mackerel pate on baby gem lettuce with horseradish cream
1. Flake the mackerel fillets into a bowl and break up with a fork. Add 1-2 tablespoons of crème fraîche and two tablespoons of creamed horseradish – you should have a paté-like texture. Season with coarsely ground black pepper and sharpen with lemon juice to taste.

2. Spoon small heaps of pate onto the mini oatcakes, sprinkle with more pepper and finish with a squeeze of lemon.

Stitchelton cheese with pear and walnut
3. Arrange 10-12 smaller chicory leaves on a platter and put a slice of pear on each one. Sprinkle with chopped walnuts.

4. Crumble the Stitchelton cheese over the walnuts and sprinkle withblack pepper and sea salt. Drizzle with extra virgin olive oil before serving.

Steak tartare
1. Finely chop the fillet, transfer to a bowl and add the shallot Tabasco and , 8- Worcestershire sauces and the gherkins. Season with coarsely ground black pepper and salt..

2. Combine the egg yolk with the steak and stir well before adding the chopped parsley.

8. Use the smaller inside leaves of a baby gem lettuce and fill with the steak tartare mixture.

Ingredients

For the smoked mackerel pate with horseradish cream

Stitchelton cheese with pear and walnut

  • 10-12 red and green chicory, leaves
  • small wedge of stitchelton, cheese
  • 1 pear, cut into thin slices
  • 50 g walnuts, roughly chopped

For the steak tartare

  • 1 small fillet steak
  • 1 tbsp capers
  • 1 egg yolk
  • 1 small shallot, finely diced
  • 2 medium gherkins, finely diced
  • 2 tbsp chopped parsley
  • 3-4 drops tabasco, or to taste
  • dashes of Worcestershire sauce, or to taste
  • extra virgin olive oil
  • gem lettuce, leaves

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