Try this smoked mackerel pâté recipe, then learn how to make your own pickled beetroot with our recipe.


  • 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


  • 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


  • 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.


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating