Smoked
mackerel pate with griddled toast & cress salad
Ingredients
400 g
smoked mackerel, from sustainable sources, ask your fishmonger
200 g
low-fat cream cheese
3 lemons
1 small
bunch fresh flat-leaf parsley, leaves picked
2 small
punnets cress, snipped
2 sticks
celery, finely sliced, plus some of the celery leaves
extra
virgin olive oil
6 slices
bread
Method 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
Nutritional
Information - Amount per serving:
Calories413kcal
Carbs19.5g
Sugar2.5g
Fat28.2g
Saturates7.3g
Protein19.2g
by Jamie Oliver
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