Today’s post is a recipe from my book Gluten-free Meals in Minutes
It is so unbelievably easy to prepare and tastes amazing! It would be a great make ahead starter for Christmas day. You can substitute the mackerel for salmon if you prefer.
4 smoked mackerel fillets
2 cloves of garlic – crushed
225g / 1 cup cream cheese
Juice of a lemon
2 tbsp fresh herbs chopped (I like parsley)
1 tbsp Worcestershire sauce
Sea salt and cayenne pepper to taste
Fresh chives, cucumber and gluten-free crackers to serve
- Break up the mackerel fillets and place in a food processor with the garlic, cream cheese and lemon juice.
- Blend the mixture for a few seconds then add the parsley. Blend again until it is almost smooth. Add the salt, cayenne and Worcestershire sauce to taste and blend to mix well.
- Pour the pate in to a dish and cover with cling film. Chill if you have the time.
- To serve garnish with the chopped chives and serve with my homemade crackers & sliced cucumber or gluten-free toast. Delish!!
Sorry it has taken me longer than the expected time to get this recipe up but it is worth the wait I PROMISE!
I know that blue cheese is not everyone’s cup of tea BUT I love every type of cheese, especially blue cheese…the smellier the better LOL 🙂 this bread was an experimentation that worked a treat! The hubby and my brother loved it too – SCORE!
- 1 1/2 cups gluten-free white flour (I use doves farm)
- 1 cup gluten-free oats (I used red mill)
- 1 tsp baking soda (bicarbonate of soda)
- 2oz / 50g blue cheese (I used a stilton but you can use danish blue or any other preferred type) roughly chopped / crumbed
- 1/2 cup walnut halves – roughly chopped
- Few thyme leaves
- 1 1/2 cups (375ml) buttermilk
- Pre-heat oven to 180F / 350C and grease a 2lb bread loaf tin
- In a large mixing bowl mix the flour, oats and baking soda.
- Next add in the walnuts and blue cheese before add the buttermilk.
- Pour the mixture in to the tin (it should only come almost 3/4 of the way up)
- Bake for 50 minutes or until cooked through (check with a skewer through the center) and tapping the bottom of the loaf for a hollow sound.
Allow to cool on a wire rack COMPLETELY before diving in. This is delicious fresh or toasted. I am going to make a few batches for Christmas.
I would love to know……
What’s your favorite topping for bread / toast? (mine is bovril on toast – I am weird I know!)
What the most unusual combination you have put together in a recipe?