If you're hosting guests for a festive get together and are rushed off your feet wondering what on earth to serve, these babies took me about 10 minutes to assemble and are the tastiest canapé for rumbling tummies!
Smoked mackerel pâté is one of my favourite toppings, be it for crackers, jacket spuds, sourdough toast - you name it, and my dad's simple recipe is just the scrummiest!
I'm sure he won't mind me sharing it, as then I might make it more myself and stop stealing his personal stash every time I go home and raid the fridge :)
*Dad's secret (not so secret anymore) ingredient - Tarragon! It makes this pâté mouth-wateringly delicious!*
I paired these particular canapés with the Rosemary & Sea Salt crostini, but I have to say, being a cheese fiend myself my favourite are the Formaggio flavour. Such a scrummy posh snack!
What you'll need//
250g (approx) smoked mackerel fillets
150g natural yogurt
2 tbsp mayonaise
juice of half a lemon
black pepper
small sprinkle of cayenne pepper or paprika
small handful of fresh tarragon (chopped)
What to do//
De skin your mackerel fillets and shred your fillets in a large mixing bowl with a couple of forks. Mix in the rest of the ingredients and assemble on top of some crostini, et voilá!
That's literally it.
I snuck a bit of coriander in mine as well because I could literally eat that by the bucket load, but that's personal weirdness so I won't include that in the recipe. The tarragon is the ingredient that really packs the punch in this pâté.
I'm having a festive girly night tomorrow evening and plan on devouring about 18 of these. See you on the other side! (Probably with a sore head).
Betty x
Ps, did you see my Maple Moose Butter Malt Loaf recipe? T'was yummmmmmm.
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