zoom Mackerel pâté & pickled cucumber toasts

    Save to your scrapbook

    Mackerel pâté & pickled cucumber toasts

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Mackerel pâté & pickled cucumber toasts

    • Preparation time: 15 minutes
    • Cooking time: 0 minutes
    • Total time: 15 minutes

    Serves: 2


    ½ cucumber (about 200g), finely sliced
    3 tbsp white wine vinegar
    1 tbsp honey
    Small handful roughly chopped dill
    110g can 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.

    Your recipe note

    Edit your recipe note

    This recipe appeared within the September 2018 recipe card collection.
    Recipe cards are free to pick up every month in Waitrose stores


    Average user rating

    5 stars