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Smoked mackerel pâté with cucumber and pickled beetroot
Published: June 24, 2016 at 9:53 AM
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Serves 4
Easy
Total time: 30 mins
+ pickling
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This smoked mackerel pâté is really easy to make but packs in a lot of flavour. Served with cucumber and pickled beetroot make it a bit more special
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Try this smoked mackerel pâté recipe, then learn how to make your own pickled beetroot with our recipe.
Ingredients
Nutrition
-
3 (about a 250g pack) skinless peppered smoked mackerel fillets
-
1 tbsp creamed horseradish
-
2 tbsp crème fraîche
-
1 lemon
juiced
-
thickly sliced rye bread
toasted to serve
TOPPINGS
-
1 candied or regular beetroot
peeled
-
150ml white wine vinegar
-
150g golden caster sugar
-
1 cucumber
-
½ lemon
juiced
-
a handful of leaves coriander
to serve
-
to serve chilli flakes
Nutrition: per serving
- kcal327
- fat19.9g
- saturates5.9g
- sugars21.6g
- fibre1g
- protein14.7g
- salt1g
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Method
-
step 1
Use a mandoline to slice the beetroot finely into discs, or carefully slice with a sharp knife, and put into a shallow dish.
-
step 2
Bring the white wine vinegar and sugar to the boil in a small pan. Simmer until the sugar has dissolved.
-
step 3
Pour the mixture over the beetroot and leave until the liquid has completely cooled, about 1 hour or overnight in the fridge.
-
step 4
Using a peeler, shave long ribbons of cucumber, discarding the first, skin-only ribbon. Put them into a shallow dish, toss with the lemon juice and season.
-
step 5
Put the mackerel, horseradish, crème fraîche and lemon juice into a food processor and whizz until you have a smooth consistency. Add more horseradish if you like. Serve with the toasted rye bread and top with the pickled beetroot and dressed cucumber. Sprinkle over the coriander and chilli flakes.
Check out more of our pate and terrine recipes here...
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