Smoked Mackerel Pâté with Rye Crackers

Name: Smoked Mackerel Pâté with Rye Crackers
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 6
Ingredients: 100 g wholemeal rye flour; 100 g plain flour, plus extra to dust; 1 medium egg; 100 g butter; 160 g watercress; 150 g smoked mackerel fillets, skinned; 250 g Greek-style yogurt; Finely grated zest and juice 1 lemon

This pâté has a lovely green colour from the watercress, but parsley would make a good alternative.

By Georgie D'Arcy ColesPublished: 17 December 2021

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This easy fail-safe starter is perfect for those that haven't cooked Christmas dinner before, or for those on a budget as it only costs £1.42 per portion.

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Yields:

Prep Time:

30 mins

Cook Time:

35 mins

Total Time:

1 hr 5 mins

Cal/Serv:

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
butter
160 g
watercress
150 g
smoked mackerel fillets, skinned
250 g
Greek-style yogurt
Finely grated zest and juice 1 lemon

Directions

1. Step 1Preheat 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. Step 2Tip 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. Step 3Trim 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. Step 4Meanwhile, 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. Step 5To 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.