Mackerel pâté & pickles on rye

Name: Mackerel pâté & pickles on rye
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Ingredients: 300 grams hot smoked mackerel; 80 grams reduced fat soft cheese; 1 tsp hot horseradish sauce; 1 salad onion; 1 lemon; 25 grams flat leaf parsley; 1 rye bread; 120 mls cider vinegar; 40 grams caster sugar; 0.5 tsp fine salt; 8 black peppercorns; 1 tsp fennel seeds; 200 grams radishes; 1 shallot

Prep: 20 minsCook: 10 mins

Prep

20 mins

Cook

10 mins

Servings

Difficulty

Medium

VegetarianNut-FreeEgg-Free

(0)

This is one of my favorite quick weeknight suppers because it comes together in just thirty minutes, yet feels utterly special. Hot smoked mackerel is packed with omega 3 fatty acids, which are brilliant for your heart and brain, and it takes the hard work out of cooking since it's already smoked and ready to go. I simply blend it with soft cheese and a bit of horseradish for warmth, then pile it onto rye bread alongside quick pickled radishes that add a zingy crunch. The whole thing is surprisingly simple, genuinely delicious, and costs far less than you'd expect for something this elegant.

Ella x

Ingredients

Servings:

300 gramshot smoked mackerel(Essential Hot Smoked Mackerel Fillets)
80 gramsreduced fat soft cheese
1 tsphot horseradish sauce
1salad onion(finely sliced)
1lemon(scrubbed, zest of all and juice of 1⁄2)
25 gramsflat leaf parsley(finely chopped)
1rye bread(Toasted rye bread or crispbreads, to serve)
120 mlscider vinegar(Aspall Organic Cyder Vinegar)
40 gramscaster sugar
½ tspfine salt
8black peppercorns
1 tspfennel seeds
200 gramsradishes
1shallot

Detail level

Instructions

1
Start by making the pickles. In a small saucepan, combine 40ml water, the vinegar, sugar, salt, peppercorns and fennel seeds. Warm until the sugar has dissolved, then boil for 5 minutes. Meanwhile, trim and thinly slice the radishes and shallot, then put in a jar or bowl. Pour over the hot pickling liquor and set aside until completely cool.
2
Discard the skin from the mackerel and flake the flesh into a small food processor. Add the soft cheese, horseradish, salad onion, lemon zest and juice, parsley and a grinding of black pepper. Whizz to make a smooth pâté. Transfer to a bowl and chill for at least 20 minutes.
3
Serve the pâté and pickles with rye toast or crispbread.

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