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Mackerel pâté & pickled cucumber toasts

Mackerel pâté & pickled cucumber toasts

Angela Hartnett cooked this recipe for Nick Grimshaw and guests Dermot O'Leary and Alison Hammond on episode 13, season 2 of Dish, the Waitrose podcast. It was served with vegetable, pine nut & cheese aranciniblackberry, goat's cheese & prosciutto bruschetta; and parsnip & Parmesan filo fingers. 

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  • Serves2
  • CourseStarter
  • Prepare15 mins
  • Cook-
  • Total time15 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • ½ cucumber (about 200g), finely sliced
  • 3 tbsp white wine vinegar
  • 1 tbsp honey
  • Small handful roughly chopped dill
  • 110g John West Wood Smoked Irish Peppered Mackerel Fillets
  • 2 tbsp reduced fat soured cream
  • ½ small lemon, zest and juice
  • 1 tsp hot horseradish sauce
  • 1 salad onion, finely chopped
  • 4 slices Waitrose 1 Wheat & Rye Sourdough Bread


  1. Toss the cucumber, vinegar, honey and most of the dill in a small bowl with a pinch of salt; set aside.

  2. Drain the mackerel fillets and place in a separate bowl with the soured cream, lemon zest and juice, and horseradish sauce. Mash together gently with the back of a fork, then stir through the salad onion. Check the seasoning and add salt and pepper, or more lemon juice or horseradish sauce as desired.

  3. Toast the bread, then pile on the mackerel. Lift the cucumber and dill from the pickling juice and arrange on top. Scatter over the remaining dill and serve two slices per person.

Cook’s tip

Canned mackerel fillets are a handy storecupboard option. This pâté is also great served on baked potatoes.


Typical values per serving when made using specific products in recipe


2,033kJ/ 484kcals



Saturated Fat












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5 out of 5 stars1 rating