Smoked mackerel pâté with cranberry, lime and ginger on Melba toasts

Makes 20
60 minutes


  • 250g of smoked mackerel fillet, hot
  • 100g of cream cheese
  • 50g of sour cream
  • 1 tsp chopped dill
  • 2 limes
  • 100g of cranberries
  • caster sugar
  • 50g of sushi ginger, sliced into thin strips
  • 5 slices of white bread, thick
  • salt
  • pepper


First make the pâté by flaking the smoked mackerel fillets from their skins into a food processor, along with the cream cheese and sour cream and pulse until relatively smooth. Taste for seasoning and then add the dill and a squeeze of juice from one of the limes. Pulse again, only briefly, to mix everything together then transfer to a bowl and chill
To prepare the cranberries, put in them a saucepan with a couple of tablespoons of water and just a pinch of caster sugar. Place the pan on the hob over a medium heat and cook gently for 6–8 minutes, just until the berries begin to collapse and soften. Take off the heat and leave to cool
When ready to assemble, toast the slices of bread evenly on both sides under a grill and with a sharp knife trim the crusts off. Then slide your knife carefully and horizontally through the middle, into that thin strip of uncooked bread, and then cut into strips. Place the untoasted sides back under the grill and make sure you keep an eye on the them, they will toast and curl quite quickly
Take the mackerel pâté out from the fridge and spoon a healthy dollop on the ends of each Melba slice. Add the small collapsed cranberry on top and then a pinch of sliced sushi ginger. Finish by grating over the zest from the remaining lime