Smoked mackerel pate, garlic crostini and balsamic glazed beetroot Recipe

Ideal dish to be served as starter but also great served as a canape or side dish

  • Preparation
    20mins
  • Cooking time
    12mins
  • Rest time
    30mins
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Ingredients

Pour people
  • Part one of the recipe
  • Smoked mackerel fillet : 300 g
  • Cream cheese : 200 g
  • Lemon(s) : 1 whole
  • Fresh horseradish : 12 g
  • Maldon salt : 4 pinch(es)
  • Freshly ground black pepper : 8 Turn
  • Chive(s) : 1 bunch
  • Part two of the recipe
  • Cooked red beetroot : 6 whole
  • Spring onion(s) : 3 whole
  • Balsamic vinegar : 20 ml
  • Slices of sourdough bread : 6 whole
  • Garlic clove(s) : 3 whole
  • Olive oil : 30 ml
  • Fresh thyme : 3 sprig
  • Pea shoot(s) : 1 bunch

Method

  • 1. PART ONE OF THE RECIPE

    Peel and grate the horseradish.

    Finely chop the chives,zest and juice the lemon.

    If using already smoked fish ,put all the ingredients together in a food processor but the chives, blend until smooth, season to taste.

    If using a smoker, once the smoker is really hot,place the wood-chips on the bottom of the smoker. Place the fish on the food rack and cover with the lid.

    Wait for one minute and reduce the heat to a minimum for 10 minutes. When the time is up, remove the lid from the smoker and allow the fish to cool.

  • 2. PART THREE OF THE RECIPE

    preheat the oven to 200C

    Pick the leaves off the thyme springs.

    Peel the garlic .

    Cut the bread into 6 slices and then cut each slice in half.

    Using a pestle and mortar make a paste with the garlic and thyme , add the oil and mix well

    Place the bread on a baking tray and brush generously with the garlic oil

    Cook in the oven n until golden colour is achieved

    For the beetroot:

    Cut 6 segments out of each beetroot .

    Finely slice the spring onion.

    Add the beetroot in a really hot pan with a splash of oil , saute for 10 seconds ,add the balsamic vinegar and keep on tossing the pan off the heat to avoid the vinegar to burn.

    Mix in the spring onion

  • 3. TO SERVE

    Spread a generous portion of the pate on each toast.

    Place them of the centre of a plate and garnish liberally with the beetroot , chives and peashoots

Chef's tip

«If you smoke your own fish , make sure the pate is cold before you serve it. »

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