Description
A quick and flavorful Mackerel Paté served on golden toasted bread, combining smoky fish with zesty lemon, creamy Greek yogurt, and a hint of chili for a deliciously textured spread perfect for a light snack or appetizer.
Ingredients
Scale
For the Paté
- 230g smoked mackerel, roughly flaked
- Zest of 1 lemon
- Juice of 1/2 lemon, plus extra to serve
- 180g thick Greek yogurt
- 15g parsley, plus extra to garnish
- 1/2 tsp chili powder
For Serving
- 4 large slices bread
Instructions
- Toast the bread: Toast the bread slices until golden and crisp, ensuring a sturdy base for the paté.
- Prepare the mackerel: Flake the smoked mackerel into a bowl, carefully removing all skin and bones to ensure a smooth texture.
- Add flavorings: To the flaked mackerel, add lemon zest, lemon juice, thick Greek yogurt, chopped parsley, and chili powder for seasoning.
- Mix the paté: Gently stir the mixture until it is combined but still retains some texture for interest.
- Adjust seasoning: Taste the paté and adjust the seasoning if needed, adding more lemon juice or chili powder according to preference.
- Serve: Spread the mackerel paté evenly over the toasted bread slices, garnish with extra parsley, and serve immediately with additional lemon juice if desired.
Notes
- Ensure all bones and skin are removed from the mackerel for a smooth eating experience.
- Use thick Greek yogurt for creaminess, which helps bind the paté together.
- Chili powder level can be adjusted depending on your spice preference.
- Toasting the bread just before serving keeps it crisp under the moist paté.
- This paté is best eaten fresh but can be refrigerated for up to one day.
