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.

Recipe by Michael Kaufmann

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Ingredients

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

Michael Kaufmann

Next Risotto aux carottes avec micro-verts de carotte »