This mackerel pâté is really simple to whiz together and crazily moreish – pile the toast high!
Peel the skin off the smoked mackerel and discard. 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.
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.
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.
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (233g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 595 | ||
Calories from Fat: 445 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 49.4g | 66 % | |
Saturated Fat 10g | 50 % | |
Monounsaturated Fat 31g | ||
Polyunsanturated Fat 5.9g | ||
Cholesterol 49.3mg | 15 % | |
Sodium 417.1mg | 14 % | |
Potassium 494.3mg | 13 % | |
Total Carbohydrate 23g | 7 % | |
Dietary Fiber 3.4g | 14 % | |
Sugars, other 19.6g | ||
Protein 18.9g | 27 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 595
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