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Smoked Mackerel Paté Crostini

Smoked Mackerel Paté Crostini

Delicious and in season....

Serves 4
Prep time 25 mins - 30 mins
Cooking time 5m

Ingredients

  • 225g smoked mackerel
  • 100g low fat crème fraiche
  • 1 juiced
  • 1 tsp horseradish
  • 1 tsp dijon mustard
  • A pinch of cayenne pepper
  • 1 shallot, finely diced
  • Small bunch of flat leaf parsley, chopped
  • For the crostini:
  • ¼ of a French bread stick (one day old)
  • 1 tbsp of olive oil
  • A pinch of freshly ground black pepper (0.05g)

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Method

1. Check the smoked mackerel for bones, removing any as necessary. Crumble the smoked mackerel into a food processor along with the crème fraiche and blend well, using the pulse function.

2. Transfer the mackerel mixture into a mixing bowl, and mix in the lemon juice, horseradish, dijon mustard, cayenne shallot, black pepper and the flat leaf parsley.

3. To make the crostini, thinly slice the French bread stick, drizzle with the olive oil and toast on both sides.

4. Allow the bread to cool, then top with the mackerel paté and serve with salad.

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