Smoked mackerel pâté with sunflower seed crisps and lemongrass oil
Here we serve a simple, classic smoked mackerel pâté on a bed of crunchy crackers made from mixed seeds and rosemary. The whole dish is finished with fragrant lemongrass oil, black olives and herbs.
Ingredients
Metric
Imperial
Lemongrass oil
- 4 lemon grass stalks
- 300ml of light olive oil
Sunflower and rosemary crisps
- 105g of sunflower seeds
- 35g of flax seeds
- 50g of pumpkin seeds
- 35g of chia seeds
- 35g of sesame seeds
- 1 tbsp of fresh rosemary, finely chopped
- 180ml of warm water
- salt and pepper to taste
Smoked mackerel pâté
- 300g of smoked mackerel fillet
- 180g of soft cheese
- 1 tsp Dijon mustard
- 1 handful of fresh parsley
- 1 handful of dill
- 1/2 lemon, juiced
- salt and pepper to taste
Garnish
- 1 handful of black olives
- 1 handful of chives, finely chopped
- 1 pinch of cayenne pepper
Equipment
- Food processor
Method
Start a few hours ahead of serving by making the lemongrass oil. Use a rolling pin to smash the lemongrass stalks until they release their aroma and are mostly broken down
Roughly chop the stalks and add into the oil
- 300ml of light olive oil
Infuse the lemongrass in the oil over a low heat for around 30 minutes, then remove from the heat and leave to cool for around 3-4 hours
For the sunflower and rosemary crisps, preheat the oven to 140°C and line a baking tray with non-stick paper
Mix together all of the seeds and the rosemary in a bowl, then season them with salt and pepper
- 105g of sunflower seeds
- 35g of flax seeds
- 50g of pumpkin seeds
- 35g of chia seeds
- 35g of sesame seeds
- 1 tbsp of fresh rosemary, finely chopped
- salt and pepper to taste
Stir the warm water into the seed mix
- 180ml of warm water
Set the bowl aside for 30 minutes for the seeds to absorb the water, then stir again
Spoon the mix onto the lined baking tray, and spread out using a palette knife
Bake for around 1 hour, or until the top of the cracker is crisp to the touch
Leave to cool on the tray while you prepare the mackerel pâté
Add all of the ingredients for the mackerel pâté to a food processor and carefully pulse once or twice. You can keep pulsing until it’s completely smooth, or leave it a little bit more chunky
- 300g of smoked mackerel fillet
- 180g of soft cheese
- 1 tsp Dijon mustard
- 1 handful of fresh parsley
- 1 handful of dill
- 1/2 lemon, juiced
Season with salt and pepper to taste, then spread out onto a serving bowl
- salt and pepper to taste
Garnish with chives, black olives and a pinch of cayenne and serve with the sunflower seed and rosemary crackers and a drizzle of lemongrass oil
- 1 handful of black olives
- 1 handful of chives, finely chopped
- 1 pinch of cayenne pepper
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