For the pâté
- 400g smoked mackerel fillets, skinned and flaked
- 200g crème fraîche
- 5cm piece of fresh horseradish, peeled (or 2-3 tsp grated horseradish from a jar)
- Juice 1 lemon
- 3-4 sprigs fresh dill
For the crispbreads
- 125ml warm water
- ½ tsp fast-action dried yeast
- 210g plain flour, plus extra to dust
- 2 tbsp olive oil, plus extra for oiling and brushing
- 2 tbsp fennel seeds
- Sea salt flakes
- Put all the pâté ingredients in a food processor with some freshly ground black pepper and whizz together to a smooth consistency. Transfer to ramekins or a single large pot and refrigerate for 1 hour.
- Meanwhile, prepare the crispbreads. Heat the oven to 180°C/160°C fan/gas 4 and line a baking sheet with baking paper.
- Pour the warm water into a bowl, sprinkle in the yeast and whisk well. Allow the yeast to foam; this should take about 5 minutes.
- Sift the flour into a separate bowl and make a well in the centre. Pour in two thirds of the yeast mixture, then add the oil and a sprinkle of salt. Stir together until a dough forms, adding more of the yeast mixture if needed. The dough should be moist but not too sticky.
- Tip the dough out onto a floured work surface and knead for 10 minutes. Put in an oiled bowl, cover with a tea towel or cling film and keep in a warm, dry spot, such as an airing cupboard, for 1 hour.
- Divide the dough into 8 equal pieces and roll out each piece into a rough 24cm x 10cm rectangle on a lightly floured work surface.
- Working in batches, transfer the rolled-out dough to the prepared baking sheet, brush with the oil, then sprinkle with the fennel seeds and a few pinches of sea salt flakes. Push the seeds and salt gently into the dough with your fingertips.
- Bake for 15 minutes or until crisp and golden. Leave to cool on wire racks. Serve with the pâté.
A recipe from Clodagh’s Irish Kitchen by Clodagh McKenna (£15.99; Kyle Books)
- 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.