RACHEL LETT
This is a firm favourite, and always requested at parties (loved by both, high and low-carbers!). These mackerel pate canapés are a great way to sneak some fats into your guests! It will keep in the fridge for a week, so you can make a batch for yourself to snack on, or have it for lunch.
Smoked Mackerel Pate with Cucumber
SERVES 30
250g smoked mackerel, about 3 fillets
70g creme fraiche
1/2 lemon, zested
1 lemon, juiced
1 teaspoon mustard
1 tablespoon butter at room temperature
1 tablespoon dill
salt and pepper
1 cucumber sliced into 1/2 cm slices
Ingredients
Very simply, add everything to a bowl, using a fork, mix until well combined and the mackerel is flaked.
It is better to use a fork, rather than a blender as it maintains texture.
Season to taste and adjust lemon, dill and mustard to your taste.
Dollop each cucumber slice with a teaspoon of mackerel pate, and serve!
Keeps for up to a week in the fridge