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Smoked Mackerel Pate with homemade nachos. (PHOTO: Misha Jordaan
Prep Time: 15mins
Servings: 4-6 as a snack
Cooking Time: 10-15mins
Ingredients
- - PÂTÉ
- 100-150g - smoked mackerel or snoek (cooked)
- 200g - smooth cream cheese
- - handful fresh parsley, finely chopped
- 1 - finely grated zest of lemon
- 5ml - fresh lemon juice
- 2,5ml - freshly ground black pepper
- - NACHOS
- 6 - mini tortillas or 3 regular tortillas
- - oil for shallow-frying
- 15ml - Cajun spice mix
- 2,5ml - smoked paprika
- - pinch of salt
- - TO SERVE
- - extra grated lemon zest
- - fresh herbs of your choice
Method
1 Pâté Remove the skin from the fish and shred the flesh finely. Remove and discard any bones, then transfer the fish to a mixing bowl.
2 Add the rest of the ingredients and mix well. Transfer to a serving bowl, cover with clingfilm and keep in the fridge until needed.
3 Nachos If using mini tortillas, halve each one. If using regular tortillas, cut each into 8 triangles (as you would a pizza).
4 Heat enough oil for shallow frying and cook the nachos in batches until golden brown and crisp. Drain on paper towels.
5 Mix the spices and salt and sprinkle over the nachos.
6 To serve Garnish the pâté with the extra lemon zest and fresh herbs. Serve with the nachos.
