Smoked mackerel pâté with dill and cucumber quick pickle

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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




Dill and cucumber quick pickle

Smoked mackerel pâté

To serve

  • sourdough bread, toasted


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

Pollyanna is a recipe developer who used to lead the team behind GBC Kitchen. She left Great British Chefs in 2022.

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