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Using Jacob’s Chive Crispbreads why add some smoked mackerel pate and beetroot to create a delicious treat to enjoy whilst entertaining.
Smoked mackerel pate and beetroot on a Jacob’s Chive Crispbread RecipeCourse: Snacks, Appetizers
Using u003cstrongu003eJacob’s Chive Crispbreadsu003c/strongu003e why add some smoked mackerel pate and beetroot to create a delicious treat to enjoy whilst entertaining.
200g Smoked mackerel
50g Crème Fraiche
1/2 Lemon, juiced
5g chopped parsley
8 Jacob’s Chive Crispbreads
200g Cooked beetroot
- Take your mackerel fillets and carefully peel off the skin. Using your nails, pick out the bones running down the centre of the fillet
- Flake into chunks; depending on whether you like a smooth or coarse pate, make them small or large
- Add the remaining ingredients to the bowl and gently fold through. Check for seasoning – remember, a little lemon goes a long way!
- Top the Jacob’s Chive Crispbread with the pate and serve