Smoked mackerel pate & toast

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Ingredients

Serves 2-4

For the pate:

200g smoked mackerel fillets (peppered or plain)
2 tablespoons Greek yoghurt
2 heaped tablespoons cream cheese (plain or with herbs)
Juice of 1/2 lemon

For the toasts:

5 slices of bread (any kind), chopped into 2.5cm chunks

Timings

Prep time: 5 minutes
Cooking time: 10 minutes for the toasts
Total time: 15 minutes

Smoked mackerel pate & toast

A tried and tested recipe which I have tweaked recently to make it more healthful and create more texture. The creme fraiche and food processor have been replaced by Greek yoghurt and a fork, but apart from that, it has remained unchanged for 20 years. It’s been a hit with guests worldwide and I hope you enjoy the new, healthier, chunky version.

Method

Skin the mackerel fillets and place in a bowl with the Greek yoghurt and cream cheese. Using a fork stir the ingredients until you have a rough paste. Add lemon and stir. Taste and adjust the seasoning as necessary. The mackerel pate will keep in the fridge for up to 3 days.

For the toasts, preheat the oven to 180/350/gas 4. Toast the bread lightly. Using a bread knife take the crusts off the toast. Slice through the middle soft layer of the toast on the long side so that you can open it up like a book. Slice each half of the thin toast on the diagonal so that you end up with 4 triangles out of each slice. Lay the triangles on a baking tray soft side up and bake for 7 minutes or until toasted.

DOWNLOAD OR PRINT RECIPE HERE.