Clodagh Mckenna’s smoked mackerel and dill pâté with fennel crispbreads

Clodagh Mckenna’s smoked mackerel and dill pâté with fennel crispbreads
  • Serves icon Serves 6-8
  • Time icon 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.

Nutrition: per serving

Calories
388kcals
Fat
28.6g (10.4g saturated)
Protein
12.7g
Carbohydrates
20.3g (1.1g sugars)
Fibre
1.3g
Salt
1g
Calories
388kcals
Fat
28.6g (10.4g saturated)
Protein
12.7g
Carbohydrates
20.3g (1.1g sugars)
Fibre
1.3g
Salt
1g

For 8 servings

Ingredients

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

Method

  1. 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.
  2. Meanwhile, prepare the crispbreads. Heat the oven to 180°C/160°C fan/gas 4 and line a baking sheet with baking paper.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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)

delicious. tips

  1. This recipe makes a lot of pâté – chill any leftovers, covered, for up to 3 days.

  2. 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.

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