Smoked Mackerel
Serves: 4
Ingredients:
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400 g Smoked Mackerel
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200 g light Cream Cheese
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3 Lemons
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1 small bunch of fresh flat-leaf Parsley, leaves picked
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2 small punnets of Cress, snipped
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2 sticks of Celery, finely sliced, plus some of the Celery Leaves
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Extra-Virgin Olive Oil
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6 slices of Good Bread
Step 1:
Put the Fish in a food processor, breaking it up slightly as you go. Add the Cream Cheese, the zest and most of the juice of 1 Lemon and a few leaves of Parsley. Whiz for 20 seconds or so, or until you get a nice creamy Pâté. Season to taste.
Step 2:
Toss the snipped Cress, remaining Parsley leaves and Celery leaves together in a large bowl, and add the celery sticks. Dress with a good squeeze of Lemon Juice, a splash of Extra-Virgin Olive Oil and some Salt and Pepper.
Step 3:
Heat a griddle pan. When hot, add the Bread, in batches, and press down with something heavy like a frying pan so the Bread is squashed against the griddle ridges. Toast for about 1 minute, turning halfway.
Step 4:
Cut the remaining Lemon into wedges and serve alongside the Pâté with the griddled toast, the Herb Salad, and a nice glass of chilled White Wine.