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Smoked mackerel pâté with rainbow pickles

Smoked mackerel pâté with rainbow pickles

Name: Smoked mackerel pâté with rainbow pickles
Yield: Serves 6
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

Easy
July 2016

Easy
July 2016

Serves 6
Hands-on time 30 min

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.

Nutrition: per serving

Calories: 431kcals
Fat: 32.1g (12.9g saturated)
Protein: 18g
Carbohydrates: 15.6g (14.3g sugars)
Fibre: 3.9g
Salt: 1.7g

Nutrition: per serving

Calories: 431kcals
Fat: 32.1g (12.9g saturated)
Protein: 18g
Carbohydrates: 15.6g (14.3g sugars)
Fibre: 3.9g
Salt: 1.7g

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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

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.

delicious. tips

The pâté will keep for up to 48 hours and the pickles for up to 5 days, each packed in sealed containers in the fridge.
Portugal’s vinho verde is great with smoked mackerel and has the crisp edge for the pickles too. Avoid the cheap stuff in the stumpy bottles, though.

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