Young sea aster (Aster tripolium) leaves are just coming up down at the estuary where I forage. I have a love affair with this plant. The leaves make for a delicious wild vegetable, and can be used in a multitude of ways as my previous sea aster recipes show.
As I am teaching a lot and out foraging most days, I wanted to create a quick and gorgeous lunchtime snack. Personally I think this sea aster pate recipe turned out rather good, and all my friends who sampled it thought that it had worked too!
Sea Aster Recipe: Ingredients
- 200g smoked mackerel (remove any bones)
- 150g sea aster
- 100g cream cheese
- 1 lemon (juiced)
- olive oil
- salt and cracked black pepper
Sea Aster Recipe: Suggested Instructions
- Put the smoked mackerel, sea aster, cream cheese and a drizzle of olive oil into a a food processor, and pulse until the consistency that you like, either smooth or chunky.
- Then add the lemon juice and briefly pulse, then smear onto toast, crackers or just finger it out of the bowl!
Serves: 4