Mackerel pâté & redcurrants

Mackerel pâté & redcurrants

By
From
Toast
Serves
4
Photographer
Akiko Ida

Ingredients

Quantity Ingredient
1 peppered smoked mackerel fillet
150g soft cheese
1 lime, juiced and zested
2 tablespoons olive oil
4 sprigs dill, snipped
4 sprigs mint, snipped
4 slices wholemeal bread
2 bunches redcurrants
1 bunch chives
1 teaspoon pink peppercorns
salt
pepper

Method

  1. Remove the mackerel skin, shred the fish and mix with the soft cheese, lime juice and zest, olive oil, dill and mint. Spread the slices of bread with this mixture. Destalk the redcurrants and scatter over the bread. Cut the chives and add as a garnish. Squeeze the pink peppercorns between your fingers to break them, then sprinkle over the bread. Season with salt and pepper before serving.
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