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
Ultimate version
Hot-smoked trout and mackerel pate with brown butter, capers and pickled cucumber.
Per serving£2.45
Total cost£9.80
Time30 min
Ingredients for 4
- Pate
- 150 g peppered smoked mackerel , skin removed
- 100 g hot-smoked trout , flaked
- 80 g creme fraiche
- 40 g unsalted butter
- 1 tsp fresh horseradish , grated
- 1 tbsp lemon juice
- 1 tbsp capers , chopped
- Pickled cucumber
- 1 cucumber , thinly sliced
- 2 tbsp cider vinegar
- 1 tsp caster sugar
- To serve
- 4 slices rye sourdough , toasted
Method
- Toss the cucumber with the cider vinegar and sugar and set aside to quick-pickle.
- Brown the butter in a small pan until nutty and golden, then leave to cool slightly.
- Flake both fish into a food processor, checking for bones, and add the creme fraiche, horseradish and lemon juice.
- Pour in the brown butter and pulse to a coarse, luxurious pate, then fold through the capers and season.
- Spoon into a dish and chill for 20 minutes.
- Serve with toasted rye sourdough and the drained pickled cucumber.
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.
