Making your own pâté is quick and easy and means you can adjust it to taste. The pickles cut through the rich fish beautifully.
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Start by making the pickles. In a small saucepan, combine 40ml water, the vinegar, sugar, salt, peppercorns and fennel seeds. Warm until the sugar has dissolved, then boil for 5 minutes. Meanwhile, trim and thinly slice the radishes and shallot, then put in a jar or bowl. Pour over the hot pickling liquor and set aside until completely cool.
Discard the skin from the mackerel and flake the flesh into a small food processor. Add the soft cheese, horseradish, salad onion, lemon zest and juice, parsley and a grinding of black pepper. Whizz to make a smooth pâté. Transfer to a bowl and chill for at least 20 minutes.
Serve the pâté and pickles with rye toast or crispbread.
Both the pâté and pickles can be chilled in the fridge for up to 24 hours. If you wish, you could swap the mackerel for 300g smoked trout, salmon or kippers.
Vibrant and grassy Waitrose Blueprint Sauvignon Blanc Reserva, Chile (75cl), has delicious flavours of greengage and gooseberry.
Typical values per serving when made using specific products in recipe
Energy | 1,574kJ/ 377kcals |
|---|---|
Fat | 20g |
Saturated Fat | 5.7g |
Carbohydrates | 25g |
Sugars | 6.1g |
Fibre | 5.3g |
Protein | 20g |
Salt | 1.5g |
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