Smoked mackerel pâté crostini

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Smoked mackerel pâté crostini

This is a real crowd-pleaser. Creamy smoked mackerel pâté jewelled with succulent pomegranate seeds on crunchy sourdough crostini.


Makes 20

250g smoked mackerel
100g cream cheese
50g sour cream
1/2 bunch of dill
1/2 bunch of chives
2 limes
50g pickled ginger
1 pomegranate
Pinch of caster sugar
1 loaf sourdough bread
Extra virgin olive oil (for drizzling)
Salt and pepper (to taste)


  1. Preheat an oven to 200 degrees Celsius.
  2. Meanwhile, cut the sourdough into thin slices and use a 3cm circular cutter to cut out little discs.
  3. Place the discs onto a baking tray, drizzle with extra virgin olive oil and season with salt and pepper.
  4. Place the discs into the oven until crisp and golden in colour.
  5. In the meantime, flake the smoked mackerel into a Magimix/food processor, adding in the sour cream, cream cheese, dill, juice and zest of the limes and a pinch of caster sugar.
  6. Blitz all of the ingredients until incorporated but still with a bit of texture, or you can always blitz until smooth if preferred.
  7. Season the mix with salt and pepper.
  8. De-seed the pomegranate, finely chop the chives and slice the pickled ginger into small 2cm strips.
  9. To assemble, place the mackerel mixture on top of the toasted sourdough. Place some pickled ginger on top along with a few pomegranate seeds and chives.
  10. Repeat this process until all of the canapés are complete.

This recipe was written by Leiths teacher Ryan Vaughan.

For an inventive vegetarian canapé, take a look at his recipe for Lemon thyme salsify with pistachios

Lily Grouse

Author: Lily Grouse


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