Smoked mackerel pâté toasts recipe
Flakes of smoked mackerel are mixed with fresh herbs and cream cheese in this indulgent pâté. Spread generously on griddled flatbreads.
See method- Serves 6
- Takes 20 mins
- 309 calories / serving
Ingredients
- 200g smoked mackerel, skin removed
- 1 lemon, zested and juiced, plus wedges to serve
- 200g soft cheese
- 10g each fresh parsley, mint and dill, finely chopped, plus a few leaves to garnish
- 2 flatbreads
- 4 baby pickled beetroot, sliced
- 2 tbsp green jalapeño peppers (optional)
Each serving contains
- Energy
- 1290kJ 309.0kcal
- Fat
- 21g
- Saturates
- 9g
- Salt
- 1.2g
- Sugars
- 3g
of the Reference intake
Carbohydrate 17.9gProtein 12.0gFibre 2.4g
Method
- Flake the mackerel into large chunks in a bowl. Pour over the lemon zest and juice. Stir in the soft cheese and herbs; mix gently to combine. Season well with black pepper.
- Set a griddle pan over a medium-high heat on the hob. Griddle the flatbreads for 2 mins each side; you can use a pan lid to weigh them down to toast better.
- To serve, slice the bread into triangles and serve on a platter with the pâté and beetroot. Garnish with herbs and add sliced jalapeño peppers to serve, if you like.
- Make ahead: Prep the pâté up to a day before and keep in the fridge in an airtight container.
