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Food & Drink Smoked Mackerel Pâté with Rye Crackers Recipe

10:33  18 december  2021
10:33  18 december  2021 Source:   goodhousekeeping.com

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Smoked Mackerel Pâté with Rye Crackers : This pâté has a lovely green colour from the watercress, but parsley would make a good alternative. © Mike English - Hearst Owned Smoked Mackerel Pâté with Rye Crackers : This pâté has a lovely green colour from the watercress, but parsley would make a good alternative.

Yields: 6

Prep Time: 30 mins

Process Time: 35 mins

Total Time: 1 hour 5 mins

Calories per Serving: 396

Ingredients

For the rye crackers
  • 100 g

    wholemeal rye flour

  • 100 g

    plain flour, plus extra to dust

  • 1

    medium egg

For the pâté
  • 100 g

    buter

  • 160 g

    watercress

  • 150 g

    smoked mackerel fillets, skinned

  • 250 g

    Greek-style yogurt

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  • Finely grated zest and juice 1 lemon

Directions


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  1. Preheat oven to 160°C (140°C fan) mark 3 and line 2 baking sheets with baking parchment. For the cracker, in a large bowl mix the rye and plain flours with 1/2tsp fine salt. Make a well in the centre. In a jug, whisk the egg and 75ml water, until combined. Pour into the flour well, stirring constantly until the dough comes together.
  2. Tip on to a lightly floured work surface and knead for 5min, until you have a smooth dough. Re-flour the surface if needed, then roll out dough as thinly as possible (about 1mm), to a rough rectangle about 24 x 32cm.
  3. Trim edges to neaten, then slice into 12 equal rectangles. Transfer to the lined baking sheets, spacing a little apart. Bake for 25min. Carefully remove sheets from oven and flip each cracker over. Return to oven for 10min more. Set aside to cool.
  4. Meanwhile, for the pâté, melt the butter in a small pan. Set aside to cool. Put the watercress in a food processor (see GH Tip if you don’t have a processor) and whizz until finely chopped. Add the mackerel, yogurt, most of the lemon zest (reserve some for garnish), the lemon juice, cooled butter and plenty of seasoning. Whizz until fairly smooth and combined. Spoon into individual ramekins or small bowls and spread to level. Chill.
  5. To serve, sprinkle over the remaining lemon zest and some freshly ground black pepper. Serve with the rye crackers.

Get ahead

Once cool, store crackers in an airtight container at room temperature for up to 3 days. Make pâté to end of step 4 up to a day ahead. Cover and chill.

GH Tip

If making by hand, finely chop the watercress and the mackerel and add to a large bowl. Add the cooled butter, yogurt, most of the lemon zest, the lemon juice and plenty of seasoning. Mix well until combined.

Per serving:

  • Calories: 396
  • Protein: 13g
  • Total fat: 26g
  • Saturates: 13g
  • Carbs: 27g
  • Total sugars: 2f
  • Fibre: 4g

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