Smoked mackerel pate and beetroot on a Jacob’s Chive Crispbread

June 6, 2014

This is a partnership article

Smoked mackerel pate and beetroot on a Jacob’s Chive Crispbread

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 Recipe

Course: Snacks, Appetizers
Servings

8

servings
Prep time

10

minutes
Calories

168

kcal

Using Jacob’s Chive Crispbreads why add some smoked mackerel pate and beetroot to create a delicious treat to enjoy whilst entertaining.

Ingredients

  • 200g Smoked mackerel

  • 50g Crème Fraiche

  • 1/2 Lemon, juiced

  • 5g chopped parsley

  • 8 Jacob’s Chive Crispbreads

  • 200g Cooked beetroot

Directions

  • 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

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