Skip to content
Smoked mackerel pâté toasts recipe

Smoked mackerel pâté toasts recipe

0 ratings

Flakes of smoked mackerel are mixed with fresh herbs and cream cheese in this indulgent pâté. Spread generously on griddled flatbreads. See method

  • Serves 6
  • Takes 20 mins
  • 309 calories / serving

Ingredients

  • 200g smoked mackerel, skin removed
  • 1 lemon, zested and juiced, plus wedges to serve
  • 200g soft cheese
  • 10g each fresh parsley, mint and dill, finely chopped, plus a few leaves to garnish
  • 2 flatbreads
  • 4 baby pickled beetroot, sliced
  • 2 tbsp green jalapeño peppers (optional)

Each serving contains

  • Energy

    1290kj
    309kcal     15%

  • Fat

    21g 43%

  • Saturates

    9g 43%

  • Sugars

    3g 3%

  • Salt

    1.2g 20%

of the reference intake
Carbohydrate 17.9g Protein 12g Fibre 2.4g

Method

  1. 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.
  2. 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.
  3. 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.

Make ahead: Prep the pâté up to a day before and keep in the fridge in an airtight container.

You may also like

Be the first to comment

Before you comment please read our community guidelines.