Smoked mackerel pâté with dill and cucumber quick pickle
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This simple smoked mackerel pâté recipe is quick to make but delivers bags of flavour. A fantastic dinner party starter for when you're short on time.
First published in 2018
Ingredients
Metric
Imperial
Dill and cucumber quick pickle
- 1/2 cucumber
- 4 sprigs of dill, fronds picked and chopped
- 150ml of lightly seasoned pickling vinegar
- freshly ground black pepper
Smoked mackerel pâté
- 250g of smoked mackerel fillet
- 2 spring onions, finely sliced
- 2 sprigs of dill, finely chopped
- 4 chives, finely chopped
- 1 lemon, juiced and zested
- 100g of crème fraîche
To serve
- sourdough bread, toasted
SAVE RECIPE
Method
1
To make the quick pickle, use a vegetable peeler to slice the cucumber into wide ribbons. Place the ribbons in a bowl with the chopped dill and a pinch of black pepper then cover with the pickling vinegar. Set aside for 15 minutes
2
Meanwhile, flake the smoked mackerel into chunks, discarding the skin and any bones you may come across
3
Place the mackerel into a bowl with the spring onions, herbs, lemon zest and crème fraîche. Carefully fold the mixture together until fully incorporated
4
Taste the pâté and season with black pepper and a squeeze of lemon juice. You won’t need salt as the smoked fish is salty enough already
5
To serve, spread the pâté on the toasted sourdough and top with the drained quick-pickled cucumber
First published in 2018
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