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A very simple and easy to make "algo a picar" or "something to nibble" to serve with your aperitif. Looks great, tastes great, plenty omega-3 it seems but who cares. You can make a thousand combinations adding your own prefered ingredients, but remember, less is more.
Smoked mackerel pâté
Simply buy a good quality smoked mackerel. Take the skin off, put in your food processor with approx. equal amount mascarpone and a little cream to smoothen.
Add s&p, lime zeste and juice, chopped parcely, chopped chili deseeded, capers. Let set in the fridge, preferably overnight.
I'll tell you a secret; I handcut most other ingredients and add them after the mackerel/mascarpone comes out of the food processor. Don't tell anyone. Simply blitz them in the food processor if handcutting isn't your thing, the color of the pâté will be somewhat grey-ish.
Cut rounds from a good artisanal white bread, preferably a day old. Fry in butter or oil, on not too high fire until lightly goldenbrown. Put on paper towel to get rid of most grease. That's it! I served this with crunchy raw Belgian endive (remove the bitter core first) and cava of course.