SMOKED SALT RECIPE RECIPES

Name: Smoked mackerel pate with griddled toast and cress salad
Total time: 10 min
Yield: 6
Ingredients: 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

SMOKED MACKEREL PâTé RECIPE | JAMIE OLIVER RECIPES

Smoked mackerel pâté recipe | Jamie Oliver recipes image

This mackerel pâté is really simple to whiz together and crazily moreish – pile the toast high!

Total Time 10 minutes

Yield 6

Number Of Ingredients 8

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 359 calories, FatContent 22.8 g fat, SaturatedFatContent 4.9 g saturated fat, ProteinContent 19.6 g protein, CarbohydrateContent 20.9 g carbohydrate, SugarContent 3.2 g sugar, SodiumContent 2.1 g salt, FiberContent 0.9 g fibre

SMOKED SALMON DIP RECIPE | INA GARTEN | FOOD NETWORK

Smoked Salmon Dip Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Total Time 10 minutes

Prep Time 10 minutes

Yield 1 1/2 pints

Number Of Ingredients 8

Ingredients

8 ounces cream cheese, at room temperature
1/2 cup sour cream
1 tablespoon freshly squeezed lemon juice
1 tablespoon minced fresh dill
1 teaspoon prepared horseradish, drained
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 pound (4 ounces) smoked salmon, minced

Steps:

Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt and pepper, and mix. Add the smoked salmon and mix well. Chill and serve with crudites and/or crackers.

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SMOKED MACKEREL PâTé RECIPE | JAMIE OLIVER RECIPES

This mackerel pâté is really simple to whiz together and crazily moreish – pile the toast high!
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Calories 359 calories per serving

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.
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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.

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