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Smoked mackerel pâté with dill and cucumber quick pickle

Mackerel pâté

PT20M

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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 Sarson’s “Pickle in 15 Minutes” Lightly Seasoned vinegar blend
  • freshly ground black pepper
  • Smoked mackerel pâté

  • 250g of smoked mackerel fillets
  • 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

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1
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
2
Meanwhile, flake the smoked mackerel into chunks, discarding the skin and any bones you may come across
3
Place the mackerel into a bowl with the spring onions, herbs, lemon zest and crème fraîche. Carefully fold the mixture together until fully incorporated
4
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
5
To serve, spread the pâté on the toasted sourdough and top with the drained quick-pickled cucumber
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Smoked mackerel pâté with dill and cucumber quick pickle

 
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