Smoked mackerel pâté with toast recipe

Ingredients

• 3 smoked mackerel fillets
• 225 g soft cheese
• 110 g butter
• 2 tbsp balsamic vinegar
• 1 tbsp lemon juice
• 1/4 onion, finely chopped
• 1 small clove garlic, crushed
• Small bunch chives, chopped
• pinch of black pepper
• 4–6 slices wholemeal bread, crusts removed
• Olive oil
• Rocket leaves
• 3 tbsp crème fraiche
• 1 tbsp lemon juice

Method

1. Remove the skin and check the smoked-mackerel fillets carefully for bones. Put the fish in a food processor with the soft cheese, butter, balsamic vinegar, the first measure of lemon juice, onion, garlic, chives and black pepper. Pulse until combined to the desired texture.
2. Divide the pâté between ramekins, cover and refrigerate for at least 3 hours.
3. Flatten the crustless bread slices with a rolling pin, brush or drizzle them lightly with olive oil and grill until crisp and golden.
4. Mix the rocket with the crème fraîche and the second measure of lemon juice. Serve the chilled pâté with the toast and dressed rocket.