Smoked mackerel pate with Melba toast

The bold taste of smoked mackerel is complemented by the South-East Asian flavours of lime and chilli. Serve in small dishes or ramekins as it is quite rich.

 


Ingredients
Serves 4

  • 2 smoked mackerel fillets
  • 55g (2oz) softened butter
  • 1 red chilli, finely chopped
  • 1 lime, zest and juice
  • 2 tbsp crème fraîche
  • Black pepper
  • 1 tbsp chopped coriander

Garnish:

  • A little lime zest

To serve:

  • Melba toast
  • Salad leaves

Method


Remove the skin from the mackerel and discard. Roughly chop the mackerel and remove any bones. Mix all the ingredients together well and place in the serving dish.

Place in the AGA refrigerator and chill for two hours or more. For the Melba toast, take slices of bread and toast both sides. Remove the crusts and cut down between the two toasted sides, then place in the roasting oven for about 5 minutes until curled and golden.

Serve the pâté, garnished with lime zest, with the Melba toast on the side and a little salad garnish.

Conventional cooking: Dry out the toast in a hot oven.

 

 
 

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