recipes

Peppered Mackerel Pate with Baguette Crostini

Serves: 4 - 6 (as a snack or starter)
Preparation: 15 minutes
Cooking Time: none

You will need
1 pack smoked peppered mackerel fillets
1/4 cup Greek/ full cream plain yoghurt
juice and zest of 1 lemon
1 TBSP fresh dill, finely chopped
a baguette
olive oil

Here’s how:

Pre heat your oven to 150". Slice your bread thinly, place on a oven tray, drizzle gently with olive oil and pop in the oven. Remove the skin of the mackerel and flake into a mixing bowl. Using a fork, mix the mackerel, yoghurt, lemon juice and lemon zest and dill. Turn the bread over to crisp on both sides. Remove from oven when golden brown around the edges and crisp. If it is still soft, it will go stale by the time you eat. Decant the pate into a well covered container and place in fridge/ cooler bag until ready to serve. Garnish with a fresh sprig of dill. Once cool, place the toasts in a basket or airtight container until ready to serve.