My mum used to make a wonderful mackerel pate that we used to eat on cold toast. She also used to make her version of pizza using, bizarrely, a toasted French baguette. Taking those influences this is my homage to those childhood memories, a wonderfully delicious lunch. Not only that, but it also contains dairy and oily fish.
Serves 4 people or 3 hungry ones
1.Pack of smoked mackerel fillets
2.100g grated cheddar cheese, we prefer mature cheddar and add a little more than we have here but that’s for our taste. the point is you can play around. That said we would do slightly less if we were adding parmesan as described in the next step
3.An optional extra is to add 25g of parmesan, certainly not essential
4.3 teaspoons of horseradish sauce
5.3 tablespoons of crème fraiche
6.0.5 teaspoon of Dijon mustard, again optional
7.Handful of chives, finely chopped
8.Teaspoon of smoked sweet paprika, or picante if you prefer, both optional. If we do use paprika, we tend to opt for the sweet version.
9.A few splashes of Worcestershire sauce, more if you all like it.
10.Baguette cut into 4 and then halved, or alternatively try some sliced sourdough bread
You can play around with the measures, though try this first.
Remove the skin from the mackerels, flake, and place in a large mixing bowl. Add the rest of the ingredients and combine well using a fork. You are looking for a very rough texture – don’t worry too much about lumps of fish – just not too large.
Next, liberally spread the mixture onto the halved and toasted baguette slices and put them back under the grill to toast. You want the mixture to be bubbling and have a lovely deep bronze finish.
Eat whilst hot, adding more Worcestershire if you need, yum.