Mackerel pâté & pickles on rye

Name: Mackerel pâté & pickles on rye
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 300 g Essential Hot Smoked Mackerel Fillets; 80 g 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; 25 g pack flat leaf parsley, finely chopped; Toasted rye bread or crispbreads, to serve

Making your own pâté is quick and easy and means you can adjust it to taste. The pickles cut through the rich fish beautifully.

5 out of 5 stars(1) Rate this recipe

Gut friendlyHealthyHigh in omega 3

Serves4
CourseSnack
Prepare20 mins
Cook10 mins
Total time30 mins
Pluschilling

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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
¼ 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
1 shallot

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.

Cook’s tip

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.