Smoked mackerel pâté with cucumber and pickled beetroot
- Preparation and cooking time
- Total time
- + pickling
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 3 (about a 250g pack) skinless peppered smoked mackerel fillets
- 1 tbsp creamed horseradish
- 2 tbsp crème fraîche
- 1 lemon, juiced
- thickly sliced rye bread, toasted to serve
TOPPINGS
- 1 candied or regular beetroot, peeled
- 150ml white wine vinegar
- 150g golden caster sugar
- 1 cucumber
- ½ lemon, juiced
- a handful of leaves coriander, to serve
- to serve chilli flakes
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.
