Use this paté as a base for a sandwich with crunchy cos lettuce, try it in a roulade or add a bowl of it to a cheese platter. The key is fresh, moist smoked fish. Keep it simple as I have done here or add capers, dill or even a few chopped green olives to change it up.
Ingredients
| 150g | flaked fresh smoked mackerel, bones removed |
| 100g | cream cheese |
| Zest and juice | of ½ lemon |
| Salt and pepper | to taste |
| Ciabatta bread | toasted |
| Chopped parsley | to garnish |
| Sliced mixed | cherry tomatoes and lemon wedges |
Directions
- Into a food processor place the mackerel, cream cheese and lemon, blitzing until almost smooth. Season with salt and pepper.
- To serve, spread generously on toasted ciabatta and top with a sprinkle of parsley, sliced tomatoes, and lemon wedges.
