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.
|150g||flaked fresh smoked mackerel, bones removed|
|Zest and juice||of ½ lemon|
|Salt and pepper||to taste|
|Chopped parsley||to garnish|
|Sliced mixed||cherry tomatoes and lemon wedges|
- Into a food processor place the mackerel, cream cheese and lemon, blitzing until almost smooth. Season with salt and pepper.
- To serve, spread generously on toasted ciabatta and top with a sprinkle of parsley, sliced tomatoes, and lemon wedges.