Olive Magazine
Mackerel Pâté Recipe with Pickled Beetroot

Smoked mackerel pâté with cucumber and pickled beetroot

Published: June 24, 2016 at 9:53 am
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  • Preparation and cooking time
    • Total time
    • + pickling
  • Easy
  • Serves 4

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

Nutrition:
NutrientUnit
kcal327
fat19.9g
saturates5.9g
sugars21.6g
fibre1g
protein14.7g
salt1g
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Try this smoked mackerel pâté recipe, then learn how to make your own pickled beetroot with our recipe.

Ingredients

  • 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

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.

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