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Mackerel pâté with pickled cucumber

Mackerel pâté with pickled cucumber

Mackerel pâté with pickled cucumber

PT1H

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1
For the cucumber pickle, heat the 600ml of water up to boiling point and add the cloves, peppercorns, caraway seeds, mustard seeds, bay leaf and tarragon. As soon as the water boils, remove from the heat and allow to cool
  • 600ml of water
  • 2 cloves
  • 1 cardamom pod
  • 4 black peppercorns
  • 1/2 tsp caraway seeds
  • 1/2 tsp mustard seeds
  • 1 bay leaf
  • 1 sprig of fresh tarragon
  • 30g of salt
2
When the mixture is cold, add the vinegar to the pan. Place the sliced cucumbers into a kilner jar and cover with the vinegar mix. Leave until required, the longer the better
  • 50ml of Chardonnay vinegar
  • 1 cucumber
3
To poach the mackerel, place the fish stock and the mackerel fillets into a wide pan. Bring up to a simmer and cook for 3—5 minutes until just firm. Remove from the heat and leave the mackerel to cool in the stock. Once cooled, discard the fish stock and separate the flesh from the mackerel skin
  • 4 fresh mackerel fillets
  • 1000ml of fish stock
4
Place the mackerel flesh in a bowl and add the butter, crème fraiche, horseradish and paprika to taste
  • 75g of butter
  • 3 tbsp of crème fraîche
  • 1/2 tsp horseradish
  • 1 pinch of smoked paprika
5
Combine all of the ingredients with a fork, until the mackerel has broken up into fine strands, and season. You want the mixture to be dry enough so you can quenelle it later on - if it isn’t, just add a little more crème fraiche. Cover and allow to chill in the fridge
6
Once ready to serve, quenelle the pâté and serve with the pickled cucumber

Ingredients

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Mackerel pâté

Pickled cucumber

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