SMOKED MACKEREL AND WILD SORREL PÂTÉ WITH APPLE RELISH
For the mackerel pâté, place all of the pâté ingredients into a food processor and pulse until smooth.
For the apple relish, mix all of the relish ingredients together in a small bowl. Transfer to a small serving bowl.
To serve, spread the mackerel pâté onto the chargrilled toast and serve with the apple relish on the side.
4 slices baguette, chargrilled
FOR THE MACKEREL AND SORREL PÂTÉ
55g/2oz butter, melted
300g/10½oz smoked mackerel, skin and bones removed
freshly ground black pepper
small handful wild sorrel
FOR THE APPLE RELISH
2 apples, cored, finely chopped
1 tbsp chopped fresh dill
2 tsp red wine vinegar
1 tbsp olive oil
¼ onion, finely chopped
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