Sourdough & Smoked Mackerel Pâté

Ingredients

Smoked Mackerel Pâté:

• 2 peppered smoked mackerel fillets, skin removed
• Juice and zest of ½ small lemon
• 1 heaped tbsp full-fat cream cheese
• 1 tbsp fresh chives, finely chopped
• ½ tsp Dijon mustard or ½ tsp horseradish (optional)
• Black pepper to taste

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To serve (per portion):

• 1 slice sourdough or wholemeal bread, toasted
• 1 tbsp pickled red onions

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Instructions

1. Remove the skin from the smoked mackerel fillets and check for any bones.

2. Add the mackerel, lemon juice, lemon zest, cream cheese, chives, Dijon mustard or horseradish (if using) and black pepper to a food processor. Blend until smooth, or leave slightly chunky if you prefer a more textured pâté.

3. No food processor? Place the mackerel in a bowl and flake it with a fork until broken into small pieces. Add the remaining ingredients and mix well until combined.

4. Taste and adjust the seasoning if needed. Add a little extra lemon juice or black pepper to suit your taste.

5. Toast the bread, spread with the smoked mackerel pâté and top with the pickled red onions. Finish with extra seasoning of black pepper and extra lemon zest, if desired.

Note - Store any leftover pâté in an airtight container in the fridge for up to 3 days. To freeze, transfer the pâté to a freezer-safe airtight container, leaving a little space at the top for expansion. Freeze for up to 3 months. Defrost overnight in the fridge and stir well before serving, as the texture may separate slightly once thawed.

Breakfast

Serves: 2