This fish paté is quick and simple to make in a food processor. I bought the mackerel freshly smoked from my local fishmonger, and my cat obliged by eating the skins.
Preparation Time: About 20 minutes
Cooking Time: Less than 10 minutes
Makes: 4 generous servings
Ingredients 2 smoked mackerel fillets
50g ricotta cheese
75ml soured cream
Juice of 1/2 a lemon
Freshly ground black pepper
Lemon slices to garnish
For the Melba Toast
2 slices of white bread (thicker sliced is better)
Butter for spreading
Slip the skins off the mackerel fillets and then flake the flesh, ricotta, soured cream, lemon juice and pepper into the bowl of a food processor.
Blend until everything is smooth, stopping and scraping down the sides of the bowl as necessary.
Transfer to a serving bowl or individual ramekins, again scraping everything away from the sides of the processor bowl.
Cover the bowl(s) with cling film and chill in the fridge for a good couple of hours before serving.
When you are ready to serve, garnish the paté with the lemon slices.
To make the Melba toast, heat the grill to medium and toast the bread on both sides until golden brown. Remove and carefully cut through the slices horizontally before placing the cut sides uppermost and grilling.