Toasted ciabatta elevates this smoky dish. Photo / Babiche Martens

Smoked Mackerel Paté Recipe

Whether spread over toasted ciabatta or served with a cheese platter, this versatile paté will be a firm party favourite

Use this paté as a base for a sandwich with crunchy cos lettuce, try it in a roulade or add a bowl of it to a cheese platter. The key is fresh, moist smoked fish. Keep it simple as I have done here or add capers, dill or even a few chopped green olives to change it up.

SMOKED MACKEREL PATÉ 
Makes 1 cup

150g flakes fresh smoked mackerel,
bones removed
100g cream cheese
Zest and juice of ½ lemon
Salt and pepper, to taste
Toasted ciabatta
Chopped parsley, to garnish
To serve: sliced mixed cherry tomatoes and lemon wedges

1. Into a food processor place the mackerel, cream cheese and lemon, blitzing until almost smooth. Season with salt and pepper.

2. To serve, spread generously on toasted ciabatta and top with a sprinkle of parsley, sliced tomatoes, and lemon wedges.

Share this:
 
New Zealand Herald

New Zealand Herald

Subscribe to E-Newsletter