JamieOliver_Smoked mackerel pate with griddled toast & cress salad

Ingrediënten

• 400 g smoked mackerel — from sustainable sources, ask your fishmonger
• 200 g low-fat cream cheese
• 3 lemons
• 1 small bunch fresh flat-leaf parsley — leaves picked
• 2 small punnets cress — snipped
• 2 sticks celery — finely sliced, plus some of the celery leaves
• extra virgin olive oil
• 6 slices bread

Materiaal

• food processor
• griddle pan

Bereiding

1. 1

   Peel the skin off the smoked mackerel and discard. Put the fish in a food processor, breaking it up slightly as you go. Add the cream cheese, the zest and most of the juice of 1 lemon and a few leaves of parsley. Whiz for 20 seconds or so, or until you get a nice creamy pate. Season to taste.

2. 2

   Toss the snipped cress, remaining parsley leaves and celery leaves together in a large bowl, and add the celery sticks. Dress with a good squeeze of lemon juice, a splash of extra virgin olive oil and some salt and pepper.

3. 3

   Heat a griddle pan. When hot, add the bread, in batches, and press down with something heavy like a frying pan so the bread is squashed against the griddle ridges. Toast for about 1 minute, turning halfway.⏱ 1 min

4. 4

   Cut the remaining lemon into wedges and serve alongside the pate with the griddled toast, the herb salad and a nice glass of chilled white.