SMOKED MACKEREL AND WILD SORREL PâTé WITH APPLE RELISH
Ingredients
- 55g/2oz butter
- melted
- 300g/10½oz smoked mackerel
- skin and bones removed
- freshly ground black pepper
- small handful wild sorrel
- 2 apples
- cored
- finely chopped
- 1 tbsp chopped fresh dill
- 2 tsp red wine vinegar
- 1 tbsp olive oil
- ¼ onion
- finely chopped
- 4 slices baguette
- chargrilled
Directions
- For the mackerel pâté
- place all of the pâté ingredients into a food processor and pulse until smooth.
- For the apple relish
- mix all of the relish ingredients together in a small bowl. Transfer to a small serving bowl.
- To serve
- spread the mackerel pâté onto the chargrilled toast and serve with the apple relish on the side.
