Smoked mackerel pate with griddled toast and cress salad

                    A great, quick starter or snack

                    Smoked mackerel pate with griddled toast and cress salad

                    Smoked mackerel pate with griddled toast and cress salad

                    Serves 6
                    Cooks In10 minutes
                    DifficultySuper easy
                    Nutrition per serving
                    • Calories 359 18%
                    • Fat 22.8g 33%
                    • Saturates 4.9g 25%
                    • Sugars 3.2g 4%
                    • Salt 2.1g 35%
                    • Protein 19.6g 39%
                    • Carbs 20.9g 8%
                    • Fibre 0.9g -
                    Of an adult's reference intake
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                    Ingredients

                    • 400 g smoked mackerel , from sustainable sources
                    • 200 g light cream cheese
                    • 3 lemons
                    • 1 small bunch of fresh flat-leaf parsley , leaves picked
                    • 2 small punnets of cress , snipped
                    • 2 sticks of celery , finely sliced, plus some of the celery leaves
                    • extra virgin olive oil
                    • 6 slices of good bread
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                    Method

                    1. 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 paté. Season to taste.
                    2. 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.
                    3. 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.
                    4. Cut the remaining lemon into wedges and serve alongside the paté with the griddled toast, the herb salad and a nice glass of chilled white.

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