Ingredients

• 2 peppered smoked mackerel fillets
• skin removed
• flaked
• 150g/5oz full-fat cream cheese
• 75g/3oz ricotta
• ½ lemon
• juice only
• salt and freshly ground black pepper
• 50g/2oz unsalted butter
• 75g/3oz demerara sugar
• 8 banana shallots
• peeled
• 2 tbsp balsamic vinegar
• 1 ready-made brioche loaf
• sliced
• toasted

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Place the mackerel
• cream cheese
• ricotta and lemon juice into a food processor and blend to a smooth paste. Season
• to taste
• with salt and freshly ground black pepper.
• Divide the pâté among 4-6 small ramekins and place into the fridge to chill.
• Meanwhile
• melt the butter in an ovenproof dish over a medium heat.
• Add the sugar and stir until it begins to melt.
• Add the shallots and stir well to coat in the melted butter and sugar.
• Transfer to the oven and roast for one hour
• stirring occasionally.
• Remove the shallots from the oven
• add the vinegar and stir well to deglaze the dish.
• To serve
• place a ramekin of pâté into the centre of each plate. Place a couple of slices of toasted brioche and a spoonful of the roasted shallots alongside.