The snack edit 724

Smoked Mackerel Pâté on Crispbread

Make smoked mackerel pâté on crispbread, from the first ingredient to the finished dish.

2 servings · 7 ingredients · 3 steps

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Smoked Mackerel Pâté on Crispbread, plated and ready to serve. — The finished recipe. Smoked Mackerel Pâté on Crispbread

Ingredients 1 to 6 for smoked mackerel pâté on crispbread arranged separately on a dark worktop. — Ingredients 1 to 6. 130 g Smoked mackerel (As sold. Most of the fat in any dish it is in.). 60 g Light cream cheese. 2 tsp (12 g) Creamed horseradish. 4 crispbreads, about 40 g Rye crispbread. Juice of half a lemon Lemon juice. A small bunch, snipped Chives

Ingredients 7 to 7 for smoked mackerel pâté on crispbread arranged separately on a dark worktop. — Ingredients 7 to 7. Plenty Black pepper

Smoked Mackerel Pâté on Crispbread, preparation step 1: Peel the skin off the mackerel and check for bones with your fingers, then break the flesh into a bowl. — Step 1. Peel the skin off the mackerel and check for bones with your fingers, then break the flesh into a bowl.

Smoked Mackerel Pâté on Crispbread, preparation step 2: Add the cream cheese, horseradish, lemon and black pepper and mash with a fork until it is a rough paste. A blender makes it smooth if you prefer it that way. — Step 2. Add the cream cheese, horseradish, lemon and black pepper and mash with a fork until it is a rough paste. A blender makes it smooth if you prefer it that way.

The finished smoked mackerel pâté on crispbread. — Step 3. Stir in the chives, taste for lemon, and spread thickly on two crispbreads per person.

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