“This mackerel pâté is really simple to whiz together and crazily moreish – pile the toast high! ”
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
Method
- 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 pâté. Season to taste.
- 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.
- 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.
- Cut the remaining lemon into wedges and serve alongside the pâté with the griddled toast, the herb salad and a nice glass of chilled white.
Source: Jamie Oliver
