Smoked mackerel paté

Mackerel Pate with ciabatta. Photo / Babiche Martens.

Use this paté as a base for a sandwich with crunchy cos lettuce, try it in a roulade or add a bowl of it to a cheese platter. The key is fresh, moist smoked fish. Keep it simple as I have done here or add capers, dill or even a few chopped green olives to change it up.

Ingredients

150g	flaked fresh smoked mackerel, bones removed
100g	cream cheese
Zest and juice	of ½ lemon
Salt and pepper	to taste
Ciabatta bread	toasted
Chopped parsley	to garnish
Sliced mixed	cherry tomatoes and lemon wedges

Directions

1. Into a food processor place the mackerel, cream cheese and lemon, blitzing until almost smooth. Season with salt and pepper.
2. To serve, spread generously on toasted ciabatta and top with a sprinkle of parsley, sliced tomatoes, and lemon wedges.