Smoked mackerel and horseradish pâté in a filo star

Smoked mackerel and horseradish pâté in a filo star

Nicci Gurr, a former student of the Roux Brothers and the co-founder of Cranbrook-based Home Gurrown, shares her expertise in making Smoked mackerel and horseradish pâté in a filo star

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Serves: 20

4 peppered mackerel fillets

1 lemon

150g crème fraîche

3tsp prepared horseradish sauce

Pack of filo pastry

  1. Skin and flake the smoked mackerel, making sure that all the bones are removed.
  2. Zest and juice the lemon into a large bowl. Add the mackerel, crème fraîche and horseradish and mix thoroughly together by hand, using a fork - this gives a more rough-textured pâté.
  3. Put the pâté into a container and chill in the fridge.
  4. Cut four or five sheets of filo pastry into small squares (approximately 5cm across) and brush each sheet with melted butter layering into small tartlet tins approximately 4.5cm diameter, and blind bake for 5-6 minutes, or until crisp and golden brown. Place to one side and cool.
  5. When cups are cool, pipe in the mackerel pâté and garnish with food safe gold brushed leaves or gold leaf.

Home Gurrown offer original and unique menus using local, seasonal ingredients from Kent and East Sussex. Home Gurrown, 0774 7816541, www.homegurrown.co.uk

Published:
Photographs: David Merewether
Recipes:
Recipes Type: Canapes.php

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