Starters
British
BritishSmoked Mackerel Pate
A quick, rich blend of smoked mackerel, soft cheese and lemon, served with toast. The tiers move from a no-cook three-ingredient mix to a horseradish-and-creme-fraiche pate with home-toasted sourdough and pickled cucumber.
Gluten-free
Nut-free
Budget version
Three-ingredient mackerel and soft cheese mix with lemon.
Per serving£0.73
Total cost£2.90
Time10 min
Ingredients for 4
- 200 g smoked mackerel fillets , skin removed
- 150 g soft cheese
- 1 tbsp lemon juice
- ½ tsp black pepper
- 4 slices white bread , toasted
- salt , to taste
Method
- Flake the mackerel into a bowl, checking for any stray bones.
- Add the soft cheese, lemon juice and pepper.
- Mash with a fork until combined but still a little chunky, then season.
- Spread onto the toast and serve.
Equipment
- mixing bowl
- fork
The three ways, side by side
Budget
Three-ingredient mackerel and soft cheese mix with lemon.
Better
Creamy pate with horseradish, dill and creme fraiche, blitzed smooth.
Ultimate
Hot-smoked trout and mackerel pate with brown butter, capers and pickled cucumber.
