Smoked Mackerel Cranberry Lime (Printable View)
Smoked mackerel, tangy cranberries, lime, ginger and dill on crisp Melba toasts. Elegant and vibrant appetizer.
# Ingredient List:
→ For the pâté
01 -
8.8 ounces hot smoked mackerel fillets, skin removed
02 -
3.5 ounces cream cheese
03 -
1.75 ounces sour cream
04 -
1 teaspoon chopped fresh dill
05 -
Juice of 1 lime
06 -
Salt, to taste
07 -
Freshly ground black pepper, to taste
→ For the cranberry topping
08 -
3.5 ounces fresh cranberries
09 -
2 tablespoons water
10 -
Pinch of caster sugar
→ For serving
11 -
1.75 ounces sushi ginger, thinly sliced
12 -
2 limes, zest only
13 -
5 thick slices white bread
# Preparation Steps:
01 -
In a food processor, combine the flaked smoked mackerel fillets, cream cheese, and sour cream. Pulse until the mixture is mostly smooth. Adjust seasoning with salt and freshly ground black pepper, then add the chopped dill and squeeze in the juice from one lime. Briefly blend again just to combine. Transfer to a bowl and refrigerate.
02 -
Place cranberries in a small saucepan with 2 tablespoons water and a pinch of caster sugar. Set over medium heat and cook gently for 6 to 8 minutes until the berries begin to soften and collapse. Remove from the heat and let cool.
03 -
Toast bread slices evenly on both sides under a hot grill or broiler. Trim crusts with a sharp knife, then carefully slice each bread horizontally to create thinner pieces. Cut into strips and return untoasted sides to the grill. Monitor closely and toast until golden and curled.
04 -
Remove pâté from the refrigerator and place generous spoonfuls on one end of each Melba toast slice. Top with a softened cranberry and a small amount of sliced sushi ginger. Finish with a grating of lime zest.
# Supplementary Details:
01 -
Ensure the mackerel is fully flaked for a smoother pâté texture.