Pâté de maquereau fumé sur toast au levain
Si vous êtes à la recherche d’une entrée délicieuse, rapide et facile à préparer pour un dîner entre amis, n’oubliez pas de garder quelques boîtes de maquereau fumé à portée de main.
This Appetizer is chic and can be an easy classic or go-to when planning an appetizer to pair easily with most themes.
Servings
4
servingsPrep time
15
minutesCooking time
0
minutesCalories
300
kcalIngredients
240 g Pack of peppered smoked mackerel fillets (skin removed) Canned Product
1 lemon Juice and zest of 1 lemon
1 tbsp Drained capers
180 g Philadelphia Light Cream cheese
1/2 bunch fresh parsley or dill
2 tbsp Creamed horseradish
8 slices Sourdough toast
35 g Arugala Microgreens
Directions
- In a food processor whizz the mackerel fillets, the lemon juice and zest, capers, cream cheese, parsley or dill and creamed horseradish. Taste and season, then scrape into a mason jar if you are transporting this to a friends house.
- Serve Mackerel Pate on Grilled Sourdough Toast (make sure to get some grill marks on the bread)
- Top with Freshly Cracked Black Pepper and Fresh Arugala Microgreens or Casa Verde Fresh Pepper Mix
