Smoked Mackerel Pate Parcels
| Published: 31st March 2008 20:00 |
You can always use the fact that this dish is packed with Omega 3 and 6 oils as an excuse to indulge in this extra special light lunch. These elegant little parcels also make a great starter, I would say though if you're intending to make 6 smaller starter sized parcels you will need to use more smoked salmon. Sometimes I don't bother with the salmon and just have the mackerel and watercress pate spread on wholemeal toasted bread.
Serves: 4
Preparation time: 30 minutes
Chilling time: Minimum 2 hours
Ingredients
3 Small Fillets of smoked mackerel (about 250g)
80g Watercress
3 Large shallots, finely chopped
200ml Tub Crème fraîche
Juice ½ Lemon
160g Smoked salmon
Salt and pepper
Method
1. Carefully peel the skin from the mackerel and flake the flesh into a large bowl.
2. Chop ½ of the watercress quite finely and add to the mackerel
3. Add the finely chopped shallots, Crème fraîche and lemon juice. Stir and season to taste.
4. Line 4 150ml (5floz) ramekins with cling film. Line each of the ramekins with a layer of the smoked salmon leaving an excess to cover the top of the mould.
5. Fill each of the ramekins with the mackerel pate and fold over the smoked salmon.
6. Press down gently and chill for at least 2 hours.
7. Serve with the remaining watercress.
The pate will keep for about two days in the fridge, so if you're pressed for time this can be made ahead.
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