This speedy pâté is ready in 15 minutes, the perfect last minute starter
- 1 tsp olive oil
- 1 shallot, finely chopped
- 1 garlic clove, finely chopped
- 400g can butter bean, drained
- 4 tbsp soured cream
- 2 tbsp chopped fresh parsley, plus sprigs to garnish
- 4 thin slices white bread
MethodTransfer to a large bowl. Add the butter beans, then mash together until roughly puréed. Stir in the soured cream, parsley and seasoning. Cover and chill until ready to serve.
- pair of kippers or 350g kipper fillets (once prepared you want to have 225g flesh)
- 1 spring onion, sliced
- zest and juice 1 lemon
- 75g full-fat cream cheese
- 1 tsp grated horseradish
- handful baby spinach leaves
- small bunch parsley
- sourdough toast (or gluten-free alternative) and lemon wedges, to serve
- Put the kippers in a bowl and pour over boiling water so that they are completely covered. Leave for 8 mins, then drain. Meanwhile, put the remaining ingredients, except the sourdough and lemon wedges, into a food processor. Add a good grind of black pepper and whizz until everything is chopped and combined.
- Cut the heads off the kippers and remove the skin, then fillet and discard the bones. Add the kipper flesh to the processor and whizz again until you have a smooth pâté. Pack in a suitable container and chill. Serve with sourdough toast and lemon wedges.
- 4 pitta breads
- 2 tbsp olive oil
- 240g hot-smoked trout fillets
- 200ml reduced fat soured cream
- 1 tbsp chopped gherkin
- 2 tbsp chopped dill, plus extra for sprinkling
- Heat oven to 220C/200C fan/gas 8. Halve the pittas and cut into wedges. Brush with 2 tbsp olive oil; sprinkle with salt and chopped dill. Cook for 10-12 mins until crisp.
- Flake the hot smoked trout fillets and mix with soured cream, chopped gherkins and chopped dill. Serve with the crisps.
- 25g unsalted butter, melted
- zest ½ lemon
- 160g pack smoked mackerel (split fillets), skinned
- 1 spring onion, roughly chopped
- 15g unsalted butter, plus extra to serve
- 1 tsp hot horseradish sauce, plus extra to serve
- 1 tsp finely chopped flat-leaf parsley, plus a few leaves
- French bread, to serve
- Tip the melted butter, lemon zest, mackerel and spring onion into a food processor and blend until smooth. Spoon into a ramekin and smooth the top.
- For the topping, melt the 15g butter with the horseradish, then stir in the parsley. Carefully spoon over the pâté to cover it. Press some parsley leaves on top, grind over some black pepper and chill to set the butter. Serve the ramekin of pâté with French bread, butter and extra horseradish sauce.