Dr Mobeus
Smoked Mackerel Pâté on Toast
Smoked mackerel is the budget fish that quietly outclasses most of the fresh counter. It comes ready cooked, is intensely flavoured, is full of omega 3 and costs about 70p a fillet, which makes this the cheapest posh-sounding thing you can put on the table.
The pâté itself takes five minutes and no cooking. Mackerel, softened butter and a squeeze of lemon mashed together with a fork is genuinely all there is to it, and a few chunks left in the mix make it feel homemade rather than processed.
Spread it thick on hot toast and you have something that would cost six or seven pounds on a café menu, for about 60p a portion. It also keeps for three days in the fridge, so one pack of mackerel covers a few lunches.
Smoked Mackerel Pâté on Toast
Ingredients
Method
- Flake the mackerel into a bowl, discarding any skin and pin bones you can spot.
- Add the softened butter and the lemon juice and mash everything together with a fork until you have a rough, spreadable pâté. A few chunks of fish left in it is a good thing.
- Taste and add a generous grind of black pepper. It is unlikely to need salt because the fish is salty already.
- Chill the pâté in the fridge for 15 minutes if you have time, which firms it up and lets the flavours come together.
- Toast the bread and spread the pâté thickly while the toast is still hot. Finish with another grind of pepper and serve straight away.
Tips and Variations
Softened cream cheese can replace the butter for a lighter, milder pâté. A teaspoon of horseradish or a few drops of hot sauce stirred through works brilliantly with the smoke. Keep it covered in the fridge for up to three days. It is just as good on oatcakes, baked potatoes or in a sandwich with sliced cucumber.
