The strong peppery flavour of watercress offsets the richness of the mackerel in this pate, which is blended to a soft creaminess with fromage frais.
ingredients
serves 4
1/2 pound smoked mackerel fillets, skinned, flaked and any bones removed
1/2 cup low-fat fromage frais
Finely grated rind of 1/2 lime
1 teaspoon lime juice
4 level tablespoons chopped watercress leaves
Freshly ground black pepper
Lime twists to garnish
method
1. Using a fork, crush the mackerel in a mixing bowl, then beat in the fromage frais well.
2. Stir in the lime rind and juice, and the watercress. Season with pepper and mix well.
3. Spoon the mixture into a serving dish, cover and refrigerate for at least 2 hours and up to 4 hours.
Serve the pate chilled, garnished with twists of lime. Offer crisp rounds of hot toast with it, or serve it with warmed whole wheat or white rolls (see p.366).
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more information
To make a lime twist, take a thin slice of lime and make a cut from the centre to the edge. Twist the points of the cut in opposite directions and stand the slice on the pate.
