1、Butter bean pâté with melba toast

This speedy pâté is ready in 15 minutes, the perfect last minute starter

Butter bean pâté with melba toast recipe

Ingredients

  • 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

Method

Transfer 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.
  • Meanwhile, place the slices of bread under a medium grill and gently toast on both sides until light golden. Cut off the crusts and, using a long, sharp knife, split the bread in half, through the centre. Place the bread, untoasted-side up, under a low grill until it curls into a crisp, golden shell. Serve with the butter bean pâté and a sprig of parsley.

  • https://www.truecookbook.com/recipe/butter-bean-p-te-with-melba-toast-4314/

    2、Kipper pâté

    Whizz up sustainable smoked fish with horseradish, lemon and cream cheese, plus a little spinach for colour, then serve with toast as a light starter
    Kipper pâté recipe

    Ingredients

    • 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

    Method

    1. 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.
    2. 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.

    3、Smoked trout pâté & pitta crisps

    Cheaper than smoked salmon, this smoked trout dip makes a smart party nibble or simple starter
    Smoked trout pâté & pitta crisps recipe

    Ingredients

    • 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

    Method

    1. 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.
    2. Flake the hot smoked trout fillets and mix with soured cream, chopped gherkins and chopped dill. Serve with the crisps.

    4、Smoked mackerel pâté with French bread & horseradish

    This relaxed starter can be whizzed up in just 15 minutes - and it won't break the bank either
    Smoked mackerel pâté with French bread & horseradish recipe

    Ingredients

    • 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

    Method

    1. 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.
    2. 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.

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