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Full of Flavour: Festive smoked mackerel (or smoked angelfish) paté with crostini & nectarine



Smoky flavours combined with the freshness of summer fruit and an elegant wine such as the classic 2020 La Motte Chardonnay are what alfresco lunch dreams are made of.

"Nothing beats a smoky, creamy, festive paté. This one is made with smoked mackerel or angelfish. It goes a long way if you make small festive crostini bites topped with something bright and fruity like thinly sliced fresh nectarines/peaches or even dried apricots." Ilse van der Merwe

Note: The addition of yoghurt is optional - it loosens the mixture slightly. You can also use a tablespoon of milk.

Festive smoked mackerel (or smoked angelfish) paté with crostini & nectarines with 2020 La Motte Chardonnay.    

Ingredients: (makes 2 cups, serves a crowd)

For the pâté:

200 g smoked mackerel or angelfish fillet, deboned, skin removed

230 g plain cream cheese

3 tablespoons plain yoghurt (or 1-2 tablespoons milk)

a small bunch spring onion, roughly chopped

a small bunch chives, roughly chopped

a handful fresh coriander leaves, roughly chopped

juice of a lemon

salt & pepper, to taste

For the crostini:

1 large baguette, thinly sliced

a few tablespoons extra virgin olive oil, for brushing

1-2 ripe nectarines, finely sliced

half a red onion, finely diced

fresh herb leaves, chopped (spring onion / chives / coriander)

aged balsamic vinegar, for drizzling (optional)

Place the deboned fish, cream cheese, yoghurt, spring onion, chives, coriander, lemon juice in the bowl of a food processor and season lightly with salt & pepper (the fill will already be very salty). Process until well mixed, then transfer to a small serving bowl. Refrigerate until ready to serve.

Preheat the oven to 200 C. Arrange the sliced baguette on a baking tray and brush them lightly with olive oil. Bake for about 10-12 minutes or until lightly brown, then remove from the oven. Spread generously with the paté, then top with sliced nectarines, finely diced red onion, fresh herbs and a drizzle of balsamic vinegar. Serve on a platter as a festive snack.


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