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

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)