Drinks and Finger Food Recipes - Mackerel Pate Recipe

Ingredients

Serves 10

• 250 g/8 oz peppered mackerel fillets

• 200 ml/7 fl oz crème fraiche

• 50 g/2 oz butter, melted

• grated rind of 1 lemon

• 4 slices of medium sliced white bread

• mustard and cress, to serve

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Method:

1. Remove the skin and bones from the mackerel. Put the fish in a food processor or blender with the crème fraiche and process until smooth.

2. With the motor running, gradually add the melted butter and lemon rind. Spoon the pate into a serving bowl and chill.

3. Trim the crusts from the slices of bread and toast on both sides. Carefully cut in half horizontally to form 2 thin squares.

4. Cut into triangles and grill on the un-toasted side until golden and curled. Serve the pate with the crisp toast triangles, with mustard and cress.