The last showstopper challenge for series one called for me to make canapés. ( Log Out /  Once the pastry has relaxed, take it out of the fridge, unwrap it and mould it in your hands for a few minutes to warm it a little to make it easier to roll. ( Log Out /  Remove the skin from the mackerel and flake the fish into a large bowl. STEP 1. The Original Crispbreads have been used so not to overpower the other strong flavours. A few drops of Escata (anchovy essence, if you have it, but not essential) 2 fresh baguettes 2 tbsp soft cheese. To make the mackerel pâté, flake the mackerel into a food processor. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Transfer to a piping or plastic sandwich bag. Recipe by: Karen C Cook for just a minute until hot but still crunchy, then remove from the heat. One of Clare's go-to pairings is her Smoked Mackerel Pâté recipe from our cookbook, served on our Original sourdough crispbread. Peel the skin away from the mackerel fillets and put them into the processor along with the mayonnaise and horseradish. Once the tin is lined, it now needs to be prepared to be blind baked. Smoked Mackerel Pâté. The Wonderful Atlantic Mackerel "It's great for a light lunch when working from home but it's also a really easy canapé served on our Original, Pink Peppercorn or Rye & Charcoal sourdough crackers. Repeat to make the salmon pâté. January 2020. Zest and juice 1 lemon into the … Add a good grinding … Smoked Mackerel Pâté Canapé Recipe - Great British Chefs. Salt and black pepper Zest abd juice of 1/2 lemon (or more to taste) Lots of cracked black pepper. Using your fingertips, rub the butter into the flour until all the butter is rubbed into the flour and you have a fine sandy texture. Chop the spring onion and dill really finely and add them to a food processor together with the cream cheese and smoked salmon. ★ Skin the mackerel fillet and double check for bones. Place an amount onto the Oatcake, and finally, I like to add a thin slice of grapefruit of top with a sprig of dill, but it’s completely optional! Pinch sea salt. Interestingly I discovered that a canapé is also a french antique sofa,  With french antique sofa’s being a lot more difficult to make and having nothing whatsoever to do with baking, unless you are lounging on a canapé whilst eating some canapés! Full recipe. Once cooked, leave the pastry cases in the tin to cool for around 5 minutes, before placing on wire rack to cool completely. Instructions. This will give you an more rounded shape when rolling the pastry and also ensures the pastry does not stick between each roll. Take care to check for bones and remove any you find as you go. Chop the chives and sprinkle into the mix. Juice of 1/2 lemon . Add most of the egg and water mixture to the butter and flour, and mix this through using a scraper. Flake the mackerel into a bowl and add the cream cheese and lemon zest gently with your hands to maintain some texture. Stir the lemon zest and … Smoked Mackerel Pâté with Original Crispbread and Wild Plum Chutney . Danny Kingston serves up these pretty smoked mackerel canapés — perfect for Christmas. I am not a great fish eater, but one of the fish I do love is the Atlantic mackerel.This easy smoked mackerel pate recipe will show you how to make a very simple yet scrumptious snack, perfect as a canapé at a dinner party or as a starter.. Crack the egg into a bowl and whisk until the white and yolk are combined. July 2020. Smoked Mackerel Pâté Canapé Recipe - Great British Chefs Danny Kingston serves up these pretty smoked mackerel canapés just in time for Christmas. Smoked Mackerel Pâté Canapé Recipe - Great British Chefs. They are now ready to be served! Blitz for about 30 seconds to 1 minute, depending on how smooth you like the texture. Roll out the pastry so it is around 5mm thick. 180g smoked mackerel ( I used a red pepper crusted, but you could go with whatever you fancy! Add the cream cheese, the zest and most of the juice of 1 lemon and a few leaves of parsley. Lancashire cheese also works very well. Freshly ground black pepper . 2 tsps creamed horseradish. Add the water to the egg. Remove from the oven and arrange on a serving platter or board. Add the other pâté ingredients and blitz until smooth but still with some texture. Create a free website or blog at WordPress.com. Start by cutting the smoked mackerel into small pieces. Put the fish in a food processor, breaking it up slightly as you go. You might want to add a little lemon juice to the mixture to loosen it a little if needed. Depending on the size of the tin you are using, cut out pastry rounds to fit the tins. Once each pastry case has been filled ready to be blind baked, place the tray in the oven and bake for 15 minutes. Tag: Mackerel 1-minute smoked mackerel pâté This is an insanely simple and almost instant smoked mackerel pâté that is seriously big on flavour – perfect spread liberally on hot toast or eaten with a baguette as part of a light snack. 4 fillets of smoked mackerel . Enough with the nonsense and on with the baking. Chop the chives and sprinkle into the mix. Whizz the beetroot in a food processor with the crème fraîche, horseradish, lemon zest and juice and some seasoning until smooth. Add the fish to the blender. Place an amount onto the Oatcake, and finally, I like to add a thin slice of grapefruit of top with a sprig of dill, but it’s completely optional! Add the cream cheese and lemon zest to the flaked mackerel and give it a good mix together until fully combined. Change ), You are commenting using your Google account. Whizz everything together until it is a like a pate texture/consistency. I prefer to top these with smoked … In a food processor whizz the mackerel fillets, the lemon juice and zest, capers, cream cheese, parsley or dill and creamed horseradish. These bites are all about balancing the rich smoked mackerel with light and sharp flavours of pickled ginger, cranberries and lime zest. Gently mix the mackerel flakes with the crème fraîche, lemon juice, half the herbs and some pepper (but no salt – smoked mackerel is salty enough). This is the tin I used. Peel the skin off the smoked mackerel and discard. 2 tbsp of creme fraîche. Take care to check for bones and remove any you find as you go. Taste and season, then scrape into a serving bowl. Taste for seasoning - I reckon it wouldn't need much with the salty smoked, peppery fish, but you could always add more horseradish if you like a kick. Sprinkle with extra chopped herbs, lemon zest and black pepper. Mix in a bowl with the yoghurt, lemon and mustard. Change ), You are commenting using your Facebook account. We care about your data, please view our data protection policy here. Add the cream cheese and lemon zest to the flaked mackerel and give it a good mix together until fully combined. Pipe a the pate into each of the pastry cases, I was quite generous with the filling! You might like to use a small sprig of dill for decoration. Remove the skin from the fish - the odd bone is fine as the mixture will be blended. On a lightly floured work surface, with a floured rolling pin roll out the pastry. For the pate: 200g smoked mackerel. As the pâté and the chutney can be made in advance, these canapés take minutes to assemble and will remain crunchy for a couple of hours. Smoked mackerel gives wonderful flavour to this recipe. Start by cutting the smoked mackerel into small pieces. As the pastry will shrink whilst baking, I would recommend cutting out circles which are slightly too large to fit the tin. ), In a large bowl mix together the salt and flour. One of Clare's go-to pairings is her Smoked Mackerel Pâté recipe from our cookbook, served on our Original sourdough crispbread. Smoked mussel canapés. The best way to do this, although fiddly and a little time consuming is to cut out squares of baking paper that are large enough to fit inside each of the holes and be filled with baking beans and the corners of the square be twisted together at the top to keep the beans in place. Grate a half an apple. "It's great for a light lunch when working from home but it's also a really easy canapé served on our Original, Pink Peppercorn or Rye & Charcoal sourdough crackers. Definitely one to add to your dinner party repertoire – and you only need 15 minutes to make it! Lightly toast for 2 minutes on each side until crisp. This easy-to-make canapé is not to be missed! Season with pepper and transfer to a serving dish. Recipe: Beetroot and horseradish bites. Finely chop the Parsley, Chives and Spring Onions and add these to the bowl as well. 2 tsp creamed horseradish. Be warned, they are incredibly moreish and will disappear very quickly, so  i would recommend keeping them hidden until you want to serve them, especially if you have people like my Dad around who will scoff about four of them before its actually time to eat! Danny Kingston serves up these pretty smoked mackerel canapés just in time for Christmas. To finish garnish with some chopped chives. 100g butter, cubed and softened . Add the remainder of the egg and water if needed and use your hands to bring the pastry together. I love a bit of smoked mackerel pate as a starter and have often enjoyed it at home, although this has mostly been of the shop bought variety. Chill until ready to serve. Change ), You are commenting using your Twitter account. Top the blinis with a spoonful of beetroot and some smoked mackerel, then squeeze over a little lemon juice. Serve … Spoon a little of the creme fraiche mixture on the bread, top with a teaspoon of the pickled beetroot, draining away the pickle juice and peppercorns, and finish with a little of the flaked ( Log Out /  Mix in a bowl with the yoghurt, lemon and mustard. Smoked Pâté with Crostini (Serves 6) Ingredients. Completing Great British Bake off's technical and showstopper challenges! For the paté – peel the skin of the mackerel and break it put into a bowl (or food processor). Add the lemon juice and season with black … © Copyright 2017 Nairn's Oatcakes Limited. Remove the skin from the mackerel and flake the fish into a large bowl. Canapés being a small piece of bread or pastry with a decorative savoury topping. Firstly, preheat your oven to 200c. Its important to leave the pastry to rest to allow the gluten content in the flour to relax. I N G R E D I E N T S. 1 batch of blini recipe (see recipe here) 1 pack of smoked & peppered mackerel. Zest and juice 1 lemon into the bowl. Once the pastry cases have completely cooled, its time to fill them and finish them ready for eating, To give a neat finish, I put the mackerel pate into a piping bag fitted with a medium sized nozzle. Place the pastry circles inside the tin and push them firmly into place. The strong flavour of the Smoked Mackerel Pâté goes very well with the sweetness and spice of the Wild Plum Chutney. Flake three quarters into a food processor with the cheese, crème fraîche and horseradish and whizz until smooth. Simple smoked mackerel canapés. All rights reserved. ( Log Out /  Then get a mixing bowl that’ll be big enough to hold all the ingredients (apart from the bread). When rolling pastry, keep turning the pastry 45 degrees between each roll. Oats, Apple & Cinnamon Chunky Biscuit Breaks, Oats, Blueberry & Raspberry Chunky Biscuit Breaks, 1 fresh smoked filleted mackerel from local fishmonger. Whiz for 20 seconds or so These bites are all about balancing the rich smoked mackerel with light and sharp flavours of pickled ginger, cranberries and lime zest. A simple mackerel pâté on toast makes a great canapé or starter, particularly when it is offset with the sharpness of pickled cucumber, lemon or beetroot. Crunchy, with a rich smoked flavour and a sharp tang, this is my simple canapé version of a wonderful mackerel starter I had in a restaurant some time ago. Melt the butter in a saucepan and, when starting to sizzle, add the beetroot, season well and toss in the butter to coat. After 15 minutes the baking beans can be removed and the pastry returned to the oven to be baked for an additional 5 minutes or until the pastry cases are golden brown and cooked through. 2. Once the pastry is combined, turn it out onto a work surface and gently knead it for a few seconds. Add the MACKEREL PATE. Remove the Fish from the tin, drain out any liquid and add to the bowl. Another ridiculously easy canapé suggestion are these smoked mackerel blinis – the mackerel paté is also delicious on hot toast with beetroot for an easy lunch option. Method. These bites are all about balancing the rich smoked mackerel with light and sharp pickled ginger, cranberries and lime zest. Mackerel is one of the best fish you can eat as it is high in omega 3, which keeps your heart healthy. The pâté can be made milder by the addition of more mascarpone or cream cheese. STEP … 2 tsps Dijon mustard. Add a pinch of pink salt and pepper, and mix it all together in the bowl. Change ). Serve with crackers, toast or fresh crusty bread. Shape the pastry into a ball and wrap in clingfilm, then place it in the fridge to rest for at least 30 minutes. 1 tbsp Greek yoghurt. Add a pinch of pink salt and pepper, and mix it all together in the bowl. So I decided to kill two birds with one stone and learn how to make it myself along with making pastry cases. 2 tbsps creme fraiche . 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