Lemon, peas & smoked mackerel pâté

Lemon, peas & smoked mackerel pâté

From
Posh Toast
Makes
24 canapés
Prep
15 mins

Smoked mackerel is so much of a supermarket staple these days that we rarely bother dressing it up. Blanched peas, however, pop in the mouth, giving a surprising fruity top-note to the smoky fish.

Ingredients

Quantity Ingredient
200g smoked mackerel
125g full-fat cream cheese
3 tablespoons greek-style yoghurt
2 tablespoons creamed horseradish
1/2 lemon, zested and juiced
25g frozen peas
24 small slices soda bread
handful pea shoots
24 edible flowers, such as violas (optional)
salt
freshly ground black pepper

Method

  1. Bring a small pan of water to the boil. Remove the skin from the smoked mackerel, discard any bones, flake the flesh and set aside. In a bowl, beat the cream cheese, yoghurt, horseradish and lemon juice until smooth. Season with pepper and a little salt, then fold through the flaked mackerel.
  2. Blanch the peas in a pan of boiling water for 2 minutes, then plunge into ice-cold water. Drain and set aside.
  3. Heat the grill. Place the bread on a baking tray and toast both sides under the grill. Leave to cool, then top generously with the pâté. Scatter over the drained peas, some pea shoots, a little grated lemon zest and ground black pepper. Finally, top with an edible flower, if using.
Tags:
toast
bread
snacks
lunch
breakfast
dinner
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