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Smoked Mackerel Pâté with Cornichons and Olive Oil Snap-Breads

Recipe by Joe Bartlett


Wine Club by Majestic Recipe | Smoked mackerel pâté with cornichons and olive-oil snap breads

Ingredients:

3 smoked mackerel fillets, skins removed
200g cream cheese
100g crème fraîche
4 cornichons
1 tbsp dill, chopped
5 sprigs of dill to garnish
1 pinch of smoked paprika
2 lemon, 1 juiced and zested, 1 cut into wedges
Cold-pressed rapeseed oil

For the Snap-Breads
200g self-raising flour
100ml (approximately) cold water
1 tbsp olive oil
Sea salt

Recipe:
Place 2 of the mackerel fillets, together with the cream cheese, cornichons and lemon zest in a food processor and blend until a coarse texture is achieved. Place the mixture in a bowl, add the crème fraîche, paprika and chopped dill. Give it a good mix until everything is combined, then store in the fridge until required.

Preheat the oven to 180°C/160°C fan.

To make the snap bread, place the flour and olive oil in a bowl. Slowly add in the water, mixing thoroughly until a firm dough has formed. Allow to rest in the fridge for 15 minutes.

On a lightly floured surface, roll out the dough to the thickness of a two-pence piece. Place it on a lined baking tray, brush with water and sprinkle with salt. Bake it in the oven for 12 minutes, or until crisp and golden, then break into shards.

Spoon the pâté into a serving dish and flake over the remaining mackerel fillet. Add the dill sprigs, lemon juice and a good drizzle of rapeseed oil. Finally, garnish with the lemon wedges and crispy snap breads.


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