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300g Essential Hot Smoked Mackerel Fillets
80g Essential 50% Reduced Fat Soft Cheese
1 tsp Essential Hot Horseradish Sauce
1 salad onion, finely sliced
1 Essential Lemon, scrubbed, zest of all and juice of 1⁄2
1/4 x 25g pack flat leaf parsley, finely chopped
Toasted rye bread or crispbreads, to serve
For the pickles
120ml Aspall Organic Cyder Vinegar
40g caster sugar
½ tsp fine salt
8 black peppercorns
1 tsp fennel seeds
200g pack Essential Radishes
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.
And to drink...
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
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