Delicious and in season....
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.
Greener Scotland would like to send you emails packed with news, hints and tips to help you live greener and to help create a cleaner, Greener Scotland. You can opt out at any time using the unsubscribe link at the bottom of the emails.