8 Jun 2014 No Cook Savoury
This simple dish is really delicious and always goes down a treat in our house as a starter, lunch, canape or just plain old nibbling from the fridge. The pate can be made a day ahead and the crispbreads will keep in an airtight container for a few days.
Flake the mackerel into a medium bowl and add the cream cheese, lemon juice, spring onions, celery and dill and mix well. Check seasoning and refrigerate until needed.
Preheat the grill to high. Lightly toast the bread slices on each side. Remove and discard the crusts. Lay a toast slice on a board and with one hand flat on top of it, use a serrated knife to split it into two thin slices by running the knife on its side through it. Repeat with the second slice. Then cut each piece in half diagonally to give 8 triangles. Arrange them non-toasted sides up on a grill rack and toast very lightly. As they toast they will curl at the edges to give the traditional Melba toast look.
Allow the toasts to cool and serve with the mackerel pate, a lemon wedge and some salad.
Photo (c) Lis Parsons.
300g smoked mackerel, skin removed
75g cream cheese
juice of 1/2 lemon
2 spring onions, finely sliced
1 stick of celery, finely chopped
2 sprigs of dill, roughly chopped
2 slices day old bread, crusts removed
1 lemon cut into wedges
Salt and freshly ground black pepper