As much as I love rich, meaty pates, rillets and the like, sometimes I crave something a bit lighter. This is probably one of only a handful of meals that we eat regularly. Being so obsessed with food and cooking means that we don’t often eat the same thing twice from week to week.
I’ve made two flavours here, a smoked mackerel and a hot smoked salmon. The flaked fish is simply mixed with some natural yoghurt, capers, spring onions, herbs and a squeeze of lemon. If you are in the mood for something a little richer, just use crème fraiche in place of the yoghurt.
We like to eat the pate with some toasted sunflower seed bread – it has a great texture and contains rye flour which stands up well to the mackerel. Perfect with a green side salad and pickles.
Smoked Fish Pate
Smoked mackerel fillets
Hot smoked salmon fillets
Dill, chopped (or tarragon or other herbs)
Spring onions, finely chopped
Natural yoghurt or crème fraiche
Bread, to serve
Flake the fish in separate bowls and add capers, spring onions, dill, a good grind of pepper and a squeeze of lemon juice. Some of the lemon zest is nice too. Mix everything together and then add enough yoghurt to bind it together.
Serve with toast.