Name: Mackerel pâté with garlic and herb Melba toast
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 10 servings
Cuisine: Accompaniment
Ingredients: 180.00 g butter; 1.00 onion chopped; 10.00 ml fresh lemon thyme or thyme, chopped; 350.00 g mackerel smoked; 125.00 ml cream; 30.00 ml lemon juice; 10.00 ml Dijon mustard; 1.00 loaf bread ciabatta; 60.00 ml fresh chillies 573; 3.00 cloves garlic cloves, crushed

Recipe Disclaimer

Tap for method

Ingredients (10)

180.00 g	butter
1.00	onion — chopped
10.00 ml	fresh lemon thyme — or thyme, chopped
350.00 g	mackerel — smoked
125.00 ml	cream
30.00 ml	lemon juice
10.00 ml	Dijon mustard
1.00 loaf	bread — ciabatta
60.00 ml	fresh chillies — 573
3.00 cloves	garlic — cloves, crushed

Tap for ingredients

Method:

Oven temperature:180°C
1. Heat the butter in a saucepan and fry the onion until soft. Remove from the heat, stir in half of the herbs and allow to cool.

2. Place the mackerel into a food processor along with the onions and blend for a few seconds. Add the cream, lemon juice and mustard and blend again until smooth. Season well with salt and freshly ground black pepper. Spoon into a dish or individual dishes. Cover with plastic wrap and refrigerate for about 2 hours or until set.

3. Just before serving, prepare the melba toast. Cut the loaf of bread into very thin slices. Arrange them on baking trays so that the slices are in a single layer without any over lapping. Place them into the preheated oven for 5 minutes. Remove from the oven. Turn all the slices over. Mix the olive oil, garlic and remaining herbs together and brush a little bit onto each of the slices. Return to the oven and bake for a further 3-5 minutes until crisp. Remove from the oven and serve alongside the mackerel pâté.