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
Better version
Creamy pate with horseradish, dill and creme fraiche, blitzed smooth.
Per serving£1.30
Total cost£5.20
Time15 min
Ingredients for 4
- Pate
- 250 g smoked mackerel fillets , skin removed
- 100 g full-fat cream cheese
- 60 g creme fraiche
- 2 tsp creamed horseradish
- 1 tbsp lemon juice
- 1 tbsp dill , chopped
- To serve
- 4 slices sourdough , toasted
- salt and pepper , to taste
Method
- Flake the mackerel into a food processor, checking for bones.
- Add the cream cheese, creme fraiche, horseradish and lemon juice.
- Blitz to a smooth, light pate, then stir through the dill and season.
- Spoon into a bowl and chill for 15 minutes to firm up.
- Serve with toasted sourdough.
Equipment
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.
