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Mackerel pâté with quick pickled cucumber
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Serves: 6 as a starter
1 pack essential Waitrose Peppered Smoked Mackerel Fillets
180g pack Philadelphia Light cream cheese
1 tbsp creamed horseradish
Zest of 1 and juice of ½ lemon
½ red onion, finely chopped
½ cucumber, seeds removed, finely sliced
½ tsp sugar
2 tsp chopped fresh dill
12 slices white or brown bread
Olive oil, to drizzle
1. Remove the skin from the mackerel fillets, then place the flesh into a food processor with the cream cheese, horseradish and lemon zest. Blitz until smooth. Spoon into a serving dish or large jar, or divide among 6 ramekins.
2. In a serving bowl, mix together the onion and cucumber with a large pinch of salt, the sugar, dill and lemon juice.
3. Preheat the grill to high. Halve each slice of bread and arrange on a large baking sheet. Drizzle with a little oil and grill, turning once, until toasted on both sides. Alternatively, use a griddle pan to toast and create grill marks on the bread. Serve alongside the mackerel pâté and pickled cucumber.
Typical values per serving: