9 June 2014

Smoked mackerel pate on toasted sourdough bread

Easy no cook lunch... 



This dish is a really simple, no cook lunch that can be prepared days in advance - perfect for taking to work.  Mackerel is cheap, sustainable and rich in Omega 3, so we should be eating more of it! I love the silver and blue markings of this beautiful fish. I didn't realise, and was a little surprised,  to learn that mackerel is Scotland's most valuable species of fish (check out Seafoodscotland.org).

So, here is my recipe for mackerel pate with toasted sourdough bread:


Ingredients (makes about three ramekins worth):


Four smoked mackerel fillets (you could use peppered if you please)
2 tbsp Dijon mustard
2 tbsp honey
3 tbsp creme fraiche
Good dash of lemon juice
125g butter
Sea salt flakes
Pepper
Sourdough loaf, sliced thinly (try making your own at http://www.rivercottage.net/recipes/river-cottage-sourdough/
Bunch of spring onions, sliced
Micro parsley (or chopped) to garnish

Method:


1) Remove the skin and flake the flesh of the fish into a bowl. Add mustard, honey, creme fraiche, lemon juice and seasoning and blend in a food processor until smooth.


2) Check the seasoning then add the butter, blend again. 


3) Scoop into ramekins or whatever moulds you have available, cover and chill for at least two hours.


4) To serve, toast the sourdough then spead the pate, sprinkle over some spring onions and dig in. 







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