Smoked mackerel and apple blinis Smoked mackerel and apple blinis

Smoked Mackerel and Apple Blinis

Nice salty smoked mackerel and sweet apple is a very happy marriage. Any leftover pâté will keep for up to a week in a sealed container in the fridge. You don't have to use blinis, but could use small rounds of toasted baguette, and it makes a pretty good sandwich filling too.

Method


1. Melt the butter in a small pan on a medium heat, add a splash of oil to stop the butter burning

2. Sweat the diced onion until translucent, then add the apple. Lower the heat and cook covered for about 10 minutes, stirring occasionally

3. Take off the heat and pop the mixture into a food processor, peel the skin away from the mackerel fillets and loosely flake into the processor. Then add the mayonnaise and horseradish

4. Blend until everything is like a pâté texture. Taste, add more horseradish or salt and pepper if desired

5. Chill the pâté in the fridge until you need to use

6. Lightly toast the blinis, then top with some of the pâté and arrange on a serving plate

7. Using 2 teaspoons, drop a little bit of the lumpfish onto each blini, followed by a sprinkle of parsley and an extra grind of pepper