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Smoked mackerel pate with griddled toast and cress salad

Smoked mackerel pate with griddled toast and cress salad

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Smoked mackerel pate with griddled toast and cress salad

A great, quick starter or snack

A great, quick starter or snack

Serves 6

Cooks In10 minutes

DifficultySuper easy

Nutrition per serving
  • Calories 359 18%

  • Fat 22.8g 33%

  • Saturates 4.9g 25%

  • Sugars 3.2g 4%

  • Salt 2.1g 35%

  • Protein 19.6g 39%

  • Carbs 20.9g 8%

  • Fibre 0.9g -

Of an adult's reference intake


  • 400 g smoked mackerel , from sustainable sources
  • 200 g light cream cheese
  • 3 lemons
  • 1 small bunch of fresh flat-leaf parsley , leaves picked
  • 2 small punnets of cress , snipped
  • 2 sticks of celery , finely sliced, plus some of the celery leaves
  • extra virgin olive oil
  • 6 slices of good bread


  1. Peel the skin off the smoked mackerel and discard. Put the fish in a food processor, breaking it up slightly as you go. Add the cream cheese, the zest and most of the juice of 1 lemon and a few leaves of parsley. Whiz for 20 seconds or so, or until you get a nice creamy pâté. Season to taste.
  2. Toss the snipped cress, remaining parsley leaves and celery leaves together in a large bowl, and add the celery sticks. Dress with a good squeeze of lemon juice, a splash of extra virgin olive oil and some salt and pepper.
  3. Heat a griddle pan. When hot, add the bread, in batches, and press down with something heavy like a frying pan so the bread is squashed against the griddle ridges. Toast for about 1 minute, turning halfway.
  4. Cut the remaining lemon into wedges and serve alongside the pâté with the griddled toast, the herb salad and a nice glass of chilled white.

Watch the video: Smoked Mackerel Tartare. Hugh Fearnley-Whittingstall (May 2022).