Smoked Mackerel Pâté on Toasted Brioche with Roasted Shallots

Smooth smoked mackerel pâté served with caramelized roasted banana shallots and toasted brioche slices.

Seafood Appetiser Smoked Fish Pâté Entertaining

Estimated Nutrition

Calories

786.3

kcal / serving

3145.2 kcal total

Carbs

65.1g

per serving

260.4 g total

Fat

48.7g

per serving

194.8 g total

Protein

22.1g

per serving

88.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Demerara Sugar

CondimentsSauces

tbsp

Balsamic Vinegar

Dairy

150

Cream Cheese

full-fat

Ricotta

Butter

unsalted

Fruits

0.5

piece

Lemon

juice only

GrainsCereals

loaf

Brioche Loaf

ready-made, sliced, toasted

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

Seafood

piece

Smoked Mackerel Fillets

peppered, skin removed, flaked

Vegetables

piece

Banana Shallot

peeled

Method

Serve pâté ramekins with toasted brioche slices and roasted shallots.

Season with salt and pepper, divide into ramekins, and chill in the fridge.

Melt butter in an ovenproof dish over medium heat.

Add sugar and stir until it begins to melt.

Preheat the oven to 200°C.

Blend mackerel, cream cheese, ricotta, and lemon juice in a food processor until smooth.

Stir in shallots to coat them in the butter and sugar mixture.

Roast shallots in the oven for one hour, stirring occasionally.

Remove shallots from the oven and stir in vinegar to deglaze the dish.