Pâté is a great make-ahead starter for a Sunday lunch or dinner with friends. Alternatively – pack it into sealable containers for a picnic-appropriate snack.
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Ingredients
For the pickles
- 5 rainbow or heirloom carrots
- 1 red onion
- Small bunch fresh dill, chopped
- 5 tbsp red wine vinegar
- 2½ tbsp caster sugar
For the pâté
- 460g smoked mackerel, skin removed
- Small bunch fresh dill
- 30g horseradish root, finely grated (or 2 tbsp grated horseradish from a jar)
- 200ml crème fraîche
- Juice 1 lemon
- 1 tbsp Worcestershire sauce
- 2 tsp red wine vinegar
- 1 tbsp creamed horseradish sauce
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Method
- Slice the carrots and onion as finely as you can using a mandoline (if you haven’t got one, use a sharp knife), then put in a non-metallic bowl.
- Mix the dill, vinegar and sugar, then pour over the vegetables. Stir, then put in a sealable container. Chill until ready to eat.
- For the mackerel pâté, put all the ingredients into a food processor and whizz to a smooth paste. Season to taste, then put in a sealable container. Chill until needed.
Nutrition
- 431kcals Calories
- 32.1g (12.9g saturated) Fat
- 18g Protein
- 15.6g (14.3g sugars) Carbs
- 3.9g Fibre
- 1.7g Salt
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