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Smoked mackerel pâté with cucumber and pickled beetroot

Name: Smoked mackerel pâté with cucumber and pickled beetroot
Total time: 30 min
Ingredients: skinless peppered smoked mackerel fillets 3 (about a 250g pack); creamed horseradish 1 tbsp; 2 tbsp; lemon 1, juiced; rye bread thickly sliced, toasted to serve; candied or regular beetroot 1, peeled; white wine vinegar 150ml; golden caster sugar 150g; cucumber 1; lemon ½, juiced; coriander a handful of leaves, to serve; chilli flakes to serve

30 minutes + pickling
serves 4
Easy

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

Published: June 24, 2016 at 9:53 am

Ingredients

skinless peppered smoked mackerel fillets 3 (about a 250g pack)
creamed horseradish 1 tbsp
crème fraîche 2 tbsp
lemon 1, juiced
rye bread thickly sliced, toasted to serve

TOPPINGS

candied or regular beetroot 1, peeled
white wine vinegar 150ml
golden caster sugar 150g
cucumber 1
lemon ½, juiced
coriander a handful of leaves, to serve
chilli flakes to serve

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.