Place the pastry circles inside the tin and push them firmly into place. Place an amount onto the Oatcake, and finally, I like to add a thin slice of grapefruit of top with a sprig of dill, but it’s completely optional! Oats, Apple & Cinnamon Chunky Biscuit Breaks, Oats, Blueberry & Raspberry Chunky Biscuit Breaks, 1 fresh smoked filleted mackerel from local fishmonger. 2. Once cooked, leave the pastry cases in the tin to cool for around 5 minutes, before placing on wire rack to cool completely. Chop the chives and sprinkle into the mix. Take care to check for bones and remove any you find as you go. ( Log Out /  As the pâté and the chutney can be made in advance, these canapés take minutes to assemble and will remain crunchy for a couple of hours. 2 tbsp of creme fraîche. Freshly ground black pepper . Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. "It's great for a light lunch when working from home but it's also a really easy canapé served on our Original, Pink Peppercorn or Rye & Charcoal sourdough crackers. Add the cream cheese and lemon zest to the flaked mackerel and give it a good mix together until fully combined. Be warned, they are incredibly moreish and will disappear very quickly, so  i would recommend keeping them hidden until you want to serve them, especially if you have people like my Dad around who will scoff about four of them before its actually time to eat! Repeat to make the salmon pâté. Another ridiculously easy canapé suggestion are these smoked mackerel blinis – the mackerel paté is also delicious on hot toast with beetroot for an easy lunch option. ( Log Out /  Method. Change ), You are commenting using your Facebook account. The best way to do this, although fiddly and a little time consuming is to cut out squares of baking paper that are large enough to fit inside each of the holes and be filled with baking beans and the corners of the square be twisted together at the top to keep the beans in place. Finely chop the Parsley, Chives and Spring Onions and add these to the bowl as well. Whizz the beetroot in a food processor with the crème fraîche, horseradish, lemon zest and juice and some seasoning until smooth. Blitz for about 30 seconds to 1 minute, depending on how smooth you like the texture. January 2020. Enough with the nonsense and on with the baking. Gently mix the mackerel flakes with the crème fraîche, lemon juice, half the herbs and some pepper (but no salt – smoked mackerel is salty enough). Remove the Fish from the tin, drain out any liquid and add to the bowl. Spoon a little of the creme fraiche mixture on the bread, top with a teaspoon of the pickled beetroot, draining away the pickle juice and peppercorns, and finish with a little of the flaked © Copyright 2017 Nairn's Oatcakes Limited. Using your fingertips, rub the butter into the flour until all the butter is rubbed into the flour and you have a fine sandy texture. Flake the mackerel into a bowl and add the cream cheese and lemon zest gently with your hands to maintain some texture. Recipe: Beetroot and horseradish bites. Peel the skin away from the mackerel fillets and put them into the processor along with the mayonnaise and horseradish. Chill until ready to serve. Juice of 1/2 lemon . ★ Skin the mackerel fillet and double check for bones. Add the remainder of the egg and water if needed and use your hands to bring the pastry together. Its important to leave the pastry to rest to allow the gluten content in the flour to relax. Completing Great British Bake off's technical and showstopper challenges! Serve with crackers, toast or fresh crusty bread. Pinch sea salt. Chop the chives and sprinkle into the mix. Once the tin is lined, it now needs to be prepared to be blind baked. Zest and juice 1 lemon into the … After 15 minutes the baking beans can be removed and the pastry returned to the oven to be baked for an additional 5 minutes or until the pastry cases are golden brown and cooked through. Add the lemon juice and season with black … Remove the skin from the fish - the odd bone is fine as the mixture will be blended. Mackerel is one of the best fish you can eat as it is high in omega 3, which keeps your heart healthy. Add the cream cheese, the zest and most of the juice of 1 lemon and a few leaves of parsley. Start by cutting the smoked mackerel into small pieces. 4 fillets of smoked mackerel . These bites are all about balancing the rich smoked mackerel with light and sharp pickled ginger, cranberries and lime zest. Shape the pastry into a ball and wrap in clingfilm, then place it in the fridge to rest for at least 30 minutes. 1 tbsp Greek yoghurt. Change ). Transfer to a piping or plastic sandwich bag. Add the fish to the blender. 2 tsps creamed horseradish. One of Clare's go-to pairings is her Smoked Mackerel Pâté recipe from our cookbook, served on our Original sourdough crispbread. Firstly, preheat your oven to 200c. The Wonderful Atlantic Mackerel They are now ready to be served! I prefer to top these with smoked … Taste for seasoning - I reckon it wouldn't need much with the salty smoked, peppery fish, but you could always add more horseradish if you like a kick. 180g smoked mackerel ( I used a red pepper crusted, but you could go with whatever you fancy! 2 tbsps creme fraiche . The Original Crispbreads have been used so not to overpower the other strong flavours. Add the other pâté ingredients and blitz until smooth but still with some texture. The last showstopper challenge for series one called for me to make canapés. Pipe a the pate into each of the pastry cases, I was quite generous with the filling! Add the All rights reserved. Put the fish in a food processor, breaking it up slightly as you go. Whiz for 20 seconds or so Recipe by: Karen C As the pastry will shrink whilst baking, I would recommend cutting out circles which are slightly too large to fit the tin. Add a good grinding … ), In a large bowl mix together the salt and flour. Mix in a bowl with the yoghurt, lemon and mustard. The strong flavour of the Smoked Mackerel Pâté goes very well with the sweetness and spice of the Wild Plum Chutney. I am not a great fish eater, but one of the fish I do love is the Atlantic mackerel.This easy smoked mackerel pate recipe will show you how to make a very simple yet scrumptious snack, perfect as a canapé at a dinner party or as a starter.. This will give you an more rounded shape when rolling the pastry and also ensures the pastry does not stick between each roll. Taste and season, then scrape into a serving bowl. Smoked Mackerel Pâté with Original Crispbread and Wild Plum Chutney . You might like to use a small sprig of dill for decoration. Danny Kingston serves up these pretty smoked mackerel canapés — perfect for Christmas. Add the water to the egg. Grate a half an apple. Lightly toast for 2 minutes on each side until crisp. Take care to check for bones and remove any you find as you go. July 2020. Smoked Mackerel Pâté Canapé Recipe - Great British Chefs. Interestingly I discovered that a canapé is also a french antique sofa,  With french antique sofa’s being a lot more difficult to make and having nothing whatsoever to do with baking, unless you are lounging on a canapé whilst eating some canapés! Then get a mixing bowl that’ll be big enough to hold all the ingredients (apart from the bread). Definitely one to add to your dinner party repertoire – and you only need 15 minutes to make it! The pâté can be made milder by the addition of more mascarpone or cream cheese. Lancashire cheese also works very well. ( Log Out /  A simple mackerel pâté on toast makes a great canapé or starter, particularly when it is offset with the sharpness of pickled cucumber, lemon or beetroot. So I decided to kill two birds with one stone and learn how to make it myself along with making pastry cases. Smoked Mackerel Pâté Canapé Recipe - Great British Chefs Danny Kingston serves up these pretty smoked mackerel canapés just in time for Christmas. These bites are all about balancing the rich smoked mackerel with light and sharp flavours of pickled ginger, cranberries and lime zest. 2 tsp creamed horseradish. Remove the skin from the mackerel and flake the fish into a large bowl. I N G R E D I E N T S. 1 batch of blini recipe (see recipe here) 1 pack of smoked & peppered mackerel. Zest and juice 1 lemon into the bowl. Change ), You are commenting using your Twitter account. Canapés being a small piece of bread or pastry with a decorative savoury topping. Add a pinch of pink salt and pepper, and mix it all together in the bowl. Cook for just a minute until hot but still crunchy, then remove from the heat. One of Clare's go-to pairings is her Smoked Mackerel Pâté recipe from our cookbook, served on our Original sourdough crispbread. ( Log Out /  Crack the egg into a bowl and whisk until the white and yolk are combined. Swap mackerel for goats’ cheese to make a veggie version. MACKEREL PATE. Season with pepper and transfer to a serving dish. Depending on the size of the tin you are using, cut out pastry rounds to fit the tins. Once the pastry is combined, turn it out onto a work surface and gently knead it for a few seconds. A few drops of Escata (anchovy essence, if you have it, but not essential) 2 fresh baguettes Remove from the oven and arrange on a serving platter or board. Whizz everything together until it is a like a pate texture/consistency. Smoked mackerel gives wonderful flavour to this recipe. Smoked Pâté with Crostini (Serves 6) Ingredients. Chop the spring onion and dill really finely and add them to a food processor together with the cream cheese and smoked salmon. I love a bit of smoked mackerel pate as a starter and have often enjoyed it at home, although this has mostly been of the shop bought variety. To finish garnish with some chopped chives. 2 tsps Dijon mustard. Mix in a bowl with the yoghurt, lemon and mustard. Crunchy, with a rich smoked flavour and a sharp tang, this is my simple canapé version of a wonderful mackerel starter I had in a restaurant some time ago. Once each pastry case has been filled ready to be blind baked, place the tray in the oven and bake for 15 minutes. Add the cream cheese and lemon zest to the flaked mackerel and give it a good mix together until fully combined. These bites are all about balancing the rich smoked mackerel with light and sharp flavours of pickled ginger, cranberries and lime zest. On a lightly floured work surface, with a floured rolling pin roll out the pastry. Smoked Mackerel Pâté Canapé Recipe - Great British Chefs. Tag: Mackerel 1-minute smoked mackerel pâté This is an insanely simple and almost instant smoked mackerel pâté that is seriously big on flavour – perfect spread liberally on hot toast or eaten with a baguette as part of a light snack. Simple smoked mackerel canapés. Smoked mussel canapés. Instructions. This easy-to-make canapé is not to be missed! Serve … Sprinkle with extra chopped herbs, lemon zest and black pepper. 2 tbsp soft cheese. Once the pastry has relaxed, take it out of the fridge, unwrap it and mould it in your hands for a few minutes to warm it a little to make it easier to roll. Create a free website or blog at WordPress.com. Full recipe. "It's great for a light lunch when working from home but it's also a really easy canapé served on our Original, Pink Peppercorn or Rye & Charcoal sourdough crackers. We care about your data, please view our data protection policy here. Roll out the pastry so it is around 5mm thick. 100g butter, cubed and softened . Salt and black pepper Smoked Mackerel Pâté. Flake three quarters into a food processor with the cheese, crème fraîche and horseradish and whizz until smooth. This is the tin I used. In a food processor whizz the mackerel fillets, the lemon juice and zest, capers, cream cheese, parsley or dill and creamed horseradish. Melt the butter in a saucepan and, when starting to sizzle, add the beetroot, season well and toss in the butter to coat. When rolling pastry, keep turning the pastry 45 degrees between each roll. For the paté – peel the skin of the mackerel and break it put into a bowl (or food processor). STEP … You might want to add a little lemon juice to the mixture to loosen it a little if needed. Add a pinch of pink salt and pepper, and mix it all together in the bowl. Top the blinis with a spoonful of beetroot and some smoked mackerel, then squeeze over a little lemon juice. Change ), You are commenting using your Google account. STEP 1. To make the mackerel pâté, flake the mackerel into a food processor. Stir the lemon zest and … Start by cutting the smoked mackerel into small pieces. Remove the skin from the mackerel and flake the fish into a large bowl. Once the pastry cases have completely cooled, its time to fill them and finish them ready for eating, To give a neat finish, I put the mackerel pate into a piping bag fitted with a medium sized nozzle. Add most of the egg and water mixture to the butter and flour, and mix this through using a scraper. Danny Kingston serves up these pretty smoked mackerel canapés just in time for Christmas. 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