Sliced baguette with smoked mackerel pate and cornichons
serves
4
"This mackerel is a moment that channels our local French wine bar, which we are devoted to getting on a first-name basis with. Why? We just want the pâté on tap. Nothing at all to do with the French waiters." – Bec Vrana Dickinson.
This recipe is titled 'An Evening with French Men' from an edited extract of Happy Hour Snacks by Bec Vrana Dickinson, published by Hardie Grant Books, AU$39.99.
Ingredients (10)
- 100g smoked mackerel fillet (substitute hot-smoked salmon, smoked trout or smoked barramundi)
- 150g cream cheese, softened, or creme fraiche
- 2 heaped tbs horseradish cream
- 2 tbs capers, drained, rinsed and chopped
- Small bunch of chives, roughly snipped
- Zest and juice of 1 lemon
- Extra virgin olive oil, to drizzle
- Sliced baguette, to serve
- Cornichons, to serve
- Pickled red onions, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Peel the skin off the mackerel (bin it) and flake the flesh into a serving bowl. Add the cream cheese, horseradish cream, capers, chives and lemon zest and juice. Mix to combine well. Give it a good season, especially with pepper. Drizzle some olive oil on top. Peel the skin off the mackerel (bin it) and flake the flesh into a serving bowl. Add the cream cheese, horseradish cream, capers, chives and lemon zest and juice. Mix to combine well. Give it a good season, especially with pepper. Drizzle some olive oil on top.
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2.Spread the pâté over the bread. Eat with cornichons and pickled onions.
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