Smoked Mackerel Pâté, Pickled Cucumber and Rye Board
Smoky, rich mackerel blitzed with cream cheese and horseradish into a pâté, served with sharp pickled cucumber and dark rye bread. A very British starter that deserves a revival.
- Contains fish
- Contains dairy
- Contains gluten
Method
Heat the vinegar, sugar and salt until dissolved. Pour over the cucumber ribbons with the dill and leave for 20 minutes.
Flake the mackerel into a food processor, checking for stray bones. Add the cream cheese, crème fraîche, horseradish, lemon juice and zest and pulse until just combined but still slightly textured.
Taste and add pepper and more horseradish if you like. Spoon into a dish and chill for 30 minutes.
Toast the rye bread and cut into soldiers or triangles.
Arrange the pâté, drained cucumber, toast, watercress and lemon on a board.
Serving ideas
Good as a starter or lunch, with a crisp, cold white wine or a pint of something hoppy. The pâté keeps for two days in the fridge.
•Variations
Make it yours
Other fish
Use hot-smoked trout or salmon.
Pickled extras
Add pickled red onions, capers or gherkins to the board.
Make it a canapé
Pipe onto small rye rounds with a dill frond on top.
