Smoked Mackerel Creamy Lime & Ginger Pâté
Serves 6: Prep Time: 15 minutes / Cook Time: 8 minutes
A light, creamy pâté-style starter, finished with a tangy cranberry topping and a subtle lift from sushi ginger. Ideal for summer entertaining or an easy pre-dinner bite.
INGREDENTS:
• 240 g hot-smoked mackerel fillets, flaked
• 50 g sushi ginger, thinly sliced
• 100 g cranberries (can use dried if fresh not available)
• 1 tsp fresh dill, finely chopped
• Juice of 1 lime
• 2 extra limes for zest and garnish
• Salt, to taste
• Freshly ground black pepper
• Pinch of caster sugar
• 6 - 12 thick slices white bread (or sourdough)
• 100 g cream cheese
• 50 g sour cream
• 2 tbsp water
INSTRUCTIONS:
1. Make the pâté
Place the flaked mackerel, cream cheese and sour cream in a food processor. Pulse until mostly smooth but still a little textured.
Season with salt and pepper, add the chopped dill and lime juice, and pulse again briefly.
Transfer to a bowl, cover and refrigerate to firm up.
2. Make the cranberry topping
Add the cranberries, water and a pinch of caster sugar to a small saucepan.
Cook over medium heat for 6–8 minutes until the berries soften and begin to collapse.
Remove from the heat and allow to cool completely.
3. Make the Melba toast
Toast the bread slices under a hot grill on both sides.
Trim the crusts, then carefully slice each toast horizontally to create thin pieces.
Return the untoasted sides to the grill and toast until golden and lightly curled.
Set aside to cool and crisp.
4. Assemble
Spoon generous dollops of the mackerel pâté onto one end of each Melba toast.
Top with a little cranberry, a sliver of sushi ginger and a fine grating of lime zest.
Serve immediately.