Smoked mackerel pate and cucumber sandwich
Method
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Flake the mackerel fillets into the bowl of a food processor. Add the yoghurt, horseradish and lemon juice and season with salt and freshly ground black pepper. Pulse gently to a rough paste.
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Butter the bread, remove the crusts and cut into neat squares.
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Arrange a single layer of sliced cucumber onto half of the buttered bread. Spread the mackerel pâté on top and sandwich with the remaining bread.
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To serve, cut the sandwiches into triangles.
Ingredients
- 2 smoked mackerel fillets, skin and pin bones removed
- 2 tbsp Greek-style yoghurt
- 2 tbsp creamed horseradish
- ½ lemon, juice only
- salt and freshly ground black pepper
- butter, for spreading
- 4-6 slices white bread
- ½ cucumber, peeled, seeds removed, finely sliced
Shopping List
Smoked mackerel pate and cucumber sandwich
Fruit and vegetables
Cooking ingredients
Dairy, eggs and chilled
Meat, fish and poultry
Other