Clodagh Mckenna’s smoked mackerel and dill pâté with fennel crispbreads
- May 2015
- Serves 6-8
- Hands-on time 40 min, oven time 20 min, plus rising
Clodagh Mckenna’s easy smoked mackerel and dill pâté recipe makes an elegant starter for a dinner party.
- 28.6g (10.4g saturated)
- 20.3g (1.1g sugars)
For 8 servings
This recipe makes a lot of pâté – chill any leftovers, covered, for up to 3 days.
Make the pâté up to 24 hours ahead and chill, covered in cling film. Bring to room temperature before serving. Make the crispbread dough up to when it’s in a bowl in step 5, then cover and chill for up to 24 hours.
Rate & review
Or, how about...?
Creamy chicken recipes
Pan-fried chicken supremes in mustard, cream and prune sauce
If you can’t find chicken supremes, you can use skin-on chicken breasts instead – both...