Smoked mackerel pâté toasts recipe
Flakes of smoked mackerel are mixed with fresh herbs and cream cheese in this indulgent pâté. Spread generously on griddled flatbreads and pair with a smoky Laphroaig 10 Year Old Single Malt Whisky on the side. See method
Each serving contains
of the reference intake
- Flake the mackerel into large chunks in a bowl. Pour over the lemon zest and juice. Stir in the soft cheese and herbs; mix gently to combine. Season well with black pepper.
- Set a griddle pan over a medium-high heat on the hob. Griddle the flatbreads for 2 mins each side; you can use a pan lid to weigh them down to toast better.
- To serve, slice the bread into triangles and serve on a platter with the pâté and beetroot. Garnish with herbs and add sliced jalapeño peppers to serve, if you like.
Pairing suggestion: Fill a highball glass with ice, add 25ml Laphroaig 10 Year Old Single Malt, 200ml chilled ginger ale and garnish with a lemon wedge.
Make ahead: Prep the pâté up to a day before and keep in the fridge in an airtight container.