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Smoked mackerel pâté toasts recipe

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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

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)

Perfect with:

Laphroaig 10 Year Old Single Malt
Savour the fire, smoke and salty flavours of this single malt whisky

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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

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.