Brenda Nolen

No, do not eat the griddled toast.  🙂  I love these pate/spread recipes (do a search and I’m sure I’ve share quite a few here).  Maybe I love these recipes so much because I grew up eating Underwood deviled ham, chicken, liver, liverwurst, etc.  Although back then I did either eat them with crackers or bread, it was not rare for me to just eat it with a fork.  Yum!

http://www.jamieoliver.com/recipes/fish-recipes/smoked-mackerel-pate-with-griddled-toast-and-cress-salad/
Ingredients
    400 g smoked mackerel, from sustainable sources, ask your fishmonger
    200 g low-fat cream cheese (AND, why would you use low-fat?)
    3 lemons
    1 small bunch fresh flat-leaf parsley, leaves picked
    2 small punnets cress, snipped
    2 sticks celery, finely sliced, plus some of the celery leaves
    extra virgin olive oil
    6 slices bread