|
Smoked Mackerel Pâté, Griddled Toast & Cress Salad |
Printer Friendly Copy |
 |
|
| Serves 3 |
Prep 10 mins |
Cooking 10 mins |
Easy |
|
| |
|
|
My rating |
 |
Ingredients |
200g smoked mackerel
100g light cream cheese
1½ lemons
½ bunch of parsley, leaves picked and finely chopped
punnet of mustard & cress, snipped
1 stick celery, finely sliced
some of the celery leaves
olive oil
3 or 4 slices of good bread
|
|
-
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.
|
|
DAILY
DINNERS 
