Smoked mackerel pâté with dill and cucumber quick pickle

Name: Smoked mackerel pâté with dill and cucumber quick pickle
Total time: 20 min
Ingredients: 1/2 cucumber; 4 sprigs of dill, fronds picked and chopped; 150ml of lightly seasoned pickling vinegar; freshly ground black pepper; 250g of smoked mackerel fillet; 2 spring onions, finely sliced; 2 sprigs of dill, finely chopped; 4 chives, finely chopped; 1 lemon, juiced and zested; 100g of crème fraîche; sourdough bread, toasted

by Pollyanna Coupland

Item 1 of 1

Starter
easy
4
20 minutes

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This simple smoked mackerel pâté recipe is quick to make but delivers bags of flavour. A fantastic dinner party starter for when you're short on time.

First published in 2018

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Ingredients

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Dill and cucumber quick pickle

1/2 cucumber
4 sprigs of dill, fronds picked and chopped
150ml of lightly seasoned pickling vinegar
freshly ground black pepper

Smoked mackerel pâté

250g of smoked mackerel fillet
2 spring onions, finely sliced
2 sprigs of dill, finely chopped
4 chives, finely chopped
1 lemon, juiced and zested
100g of crème fraîche

To serve

sourdough bread, toasted

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Method

To make the quick pickle, use a vegetable peeler to slice the cucumber into wide ribbons. Place the ribbons in a bowl with the chopped dill and a pinch of black pepper then cover with the pickling vinegar. Set aside for 15 minutes

Meanwhile, flake the smoked mackerel into chunks, discarding the skin and any bones you may come across

Place the mackerel into a bowl with the spring onions, herbs, lemon zest and crème fraîche. Carefully fold the mixture together until fully incorporated

Taste the pâté and season with black pepper and a squeeze of lemon juice. You won’t need salt as the smoked fish is salty enough already

To serve, spread the pâté on the toasted sourdough and top with the drained quick-pickled cucumber

First published in 2018

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