- 2 peppered smoked mackerel fillets, skin removed, flaked
- 150g/5oz full-fat cream cheese
- 75g/3oz ricotta
- ½ lemon, juice only
- salt and freshly ground black pepper
- 50g/2oz unsalted butter
- 75g/3oz demerara sugar
- 8 banana shallots, peeled
- 2 tbsp balsamic vinegar
- 1 ready-made brioche loaf, sliced, toasted
- Preheat the oven to 200C/400F/Gas 6.
- Place the mackerel, cream cheese, ricotta and lemon juice into a food processor and blend to a smooth paste. Season, to taste, with salt and freshly ground black pepper.
- Divide the pâté among 4-6 small ramekins and place into the fridge to chill.
- Meanwhile, melt the butter in an ovenproof dish over a medium heat.
- Add the sugar and stir until it begins to melt.
- Add the shallots and stir well to coat in the melted butter and sugar.
- Transfer to the oven and roast for one hour, stirring occasionally.
- Remove the shallots from the oven, add the vinegar and stir well to deglaze the dish.
- To serve, place a ramekin of pâté into the centre of each plate. Place a couple of slices of toasted brioche and a spoonful of the roasted shallots alongside.