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Smoked Mackerel Pate with Radish & Cornichons |
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| Makes 4 |
Prep 10 mins |
Cooking 10 mins |
Easy |
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My rating |
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Ingredients |
400g smoked mackerel, skinned
3 spring onions, outer skin removed & finely chopped
1 handful flat-leaf parsley, coarsely chopped
Juice of 1 lemon
100g crème fraîche
black pepper
4 slices white sourdough
Salted butter
4-8 radishes, very finely sliced
12 -15 cornichons
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Put the mackerel in a bowl and
gently break up with a fork. Add the spring onions,
parsley, lemon juice and crème fraîche. Season generously
with black pepper, then mix to form a rough but
well-combined paté.
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Toast the sourdough, then
generously butter each slice before spreading the pâté
evenly over the toast. Finish by laying the radish and
cornichons on top.
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DAILY
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