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Mackerel Paté

Add a good squeeze of lemon to this recipe to perfectly balance the acidity in this Sauvignon Blanc.

Sancerre, France

Easy, quick and tasty. Plus the toast spoons are one of my favourite canapé holders!

Make your toast spoons – turn the grill on to heat up. Meanwhile, pop your bread in the toaster so it’s medium toasted. Take a sharp carving or chef’s knife and remove the crusts, then slice through the centre of the bread, splitting the toast into 2 thin equal slices, now only toasted on 1 side.
Cut each slice into 4 or 5 strips lengthways and place on the grill tray to toast the un-toasted side. Keep an eye as they go quick! The strips will curl upwards as they grill. Remove and set aside.
For the paté – peel the skin of the mackerel and break it put into a bowl (or food processor). Zest and juice 1 lemon into the bowl. Finely dice the celery and pop that in too. Add the cream cheese element (I like a combo and sometimes use the cream cheese with garlic and herbs for more flavour). Whizz or cream together with a wooden spoon so the mixture is totally combined.
Rehydrate the cranberries by popping them in a saucepan with some balsamic vinegar and some lemon juice, even a splash of white wine. Anything with a bit of acidity and flavour. Heat rapidly for a few minutes and then leave to cool in the juice. Then chop them roughly.
Pop a spoonful of paté on one end of your toast, add a little cranberry on top and some cress leaves to garnish. A squeeze of lemon at the end will finish it off nicely – and a glass of Sauvignon Blanc!

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