Smoked mackerel pâté crispbreads with dill, cucumber and black pepper
By OcadoLife
Published on 06 December 2021
Creamy
mackerel pâté meets the irresistible crunch of sourdough crispbread and
palate-cleansing cucumber for a light breakfast.Time and servings
10 minsTotal time
1Servings
10 minsCooking time
Ingredients
- 2 sprigs of dill, chopped
- 1 tub of smoked fish pâté
- 2 crispbreads
- 0.25 cucumber
- 1 tsp of white wine vinegar
Method
Step 1
Stir the chopped dill through a tub of smoked fish pâté. Top 2 crispbreads with a good spoonful each and save the rest for another breakfast.Step 2
Use a speed peeler or julienne peeler to peel the cucumber into long ribbons, enough to layer and fold over your crispbreads.Step 3
Toss the cucumber ribbons in the vinegar if you have time, and top your crispbreads with them. Finish with a good grind of black pepper, a pinch of salt and an extra sprinkle of dill.