Smoked Mackerel Pâté on Gluten-Free Toast

Make smoked mackerel pâté on gluten-free toast, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
50 g Smoked mackerel (Skin off. Half a standard fillet, and the rest keeps for tomorrow. As sold. Most of the fat in any dish it is in.)
50 g Quark
1 tsp, about 6 g Creamed horseradish
1 slice, about 35 g Gluten-free bread
20 g Watercress
A squeeze Lemon juice
To taste Black pepper
Ingredient notes on the recipe page.

METHOD
1. Flake the mackerel into a bowl, checking for bones.
2. Add the quark, horseradish and lemon and mash with a fork until it is rough but spreadable.
3. Toast the bread, spread the pâté thickly and pile the watercress on top with black pepper.

Contains milk, eggs and fish.
Creamed horseradish is made with cream and often egg yolk. Plain grated horseradish carries neither.
Many gluten-free loaves contain egg. Check the bag.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/smoked-mackerel-pate-gluten-free-toast

AI-generated images illustrating the recipe.

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