Cymru Culture

Articles / Erthyglau

Party food ideas, 3

(September 01, 2011)

Smoked mackerel and horseradish pâté with hot brown seeded-rolls


Recipes can be as difficult as you choose to make them. I am a strong advocate of food that sounds, looks and tastes wonderful, but is very easy to make, and inexpensive. One of my favourite dishes (commonly serverd as a starter or as a chic party food) is my smoked mackerel and horseradish pâté. Here's how to do it ...


Pâté on seeded bread


First, buy some smoked mackerel from your local supermarket (don't buy the pepper-coated variety as this will clash with the horseradish used in the recipe). You could also use smoked trout or haddock instead, if you wish.

Flake the smoked mackerel into a bowl and break it into small pieces. Do not use a liquidiser as it would make the mixture too smooth (the coarse texture of this pâté is one of its strengths).

Add 1-2 table spoons of creamed horseradish (to taste) and mix well. This mixture can then be stored in the fridge until needed.


Pâté with capers

 

Take some small capers out of the brine in which they are stored and set to one side. These will be used as a garnish for the final dish.

You could make the brown seeded rolls yourself, but I use the part-baked versions available from my local supermarket. They only take 6 minutes in the oven and come out smelling wonderful. Cut the bread rolls in half, spread with margarine (or butter, whichever you prefer), pile on a generous amount of the mackeral pâté and then sprinkle with capers.

It's a simple as that! Enjoy.

 

Claire Meredith, 1 September 2011

 

Also from the head chef at TŵrCymru Culture Towers:

     Almond, cherry & Bourbon tart; September 2011

     Chic party food ideas 2; June 2011

     The cupcake revolution; February 2011

     Chic party food ideas; February 2011

     Stylish party canapes; September 2009

 

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