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Smoked mackerel pâté with pickled cucumber recipe
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Smoked mackerel pâté is simple to make and makes a lovely lunch on top of toast. The pickled cucumber cuts through the richness of the pâté and adds a fresh edge. And the best bit: it takes only 15 minutes to make! See method
Ingredients
- 2 smoked mackerel fillets (from a 280-300g pack), skin and any bones removed
- 85g leftover roasted fennel
- 75g 50% less fat soft cheese
- 50ml 50% less fat crème fraîche
- 1 tsp Tesco Finest horseradish sauce
- 1 lemon, juiced, plus 1 tsp zest
- 8 small slices brown sourdough, toasted
- 20g watercress
For the pickled cucumber
- 1 tbsp white wine vinegar
- 1 tsp caster sugar
- ½ tsp fine salt
- ½ tsp fennel seeds
- 3g fresh dill, chopped
- ½ cucumber, halved horizontally, deseeded, then sliced into half-moons
Each serving contains
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Energy
1320kj
316kcal
16%
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Fat
15g
21%
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Saturates
5g
26%
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Sugars
5g
6%
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Salt
2.1g
35%
of the reference intake
Carbohydrate 26.4g
Protein 15.8g
Fibre 5.5g
Method
- For the pickled cucumber, put the vinegar in a bowl and stir in the sugar and salt to dissolve. Add the fennel seeds, dill and cucumber and toss to coat. Set aside, stirring occasionally.
- Meanwhile, flake three-quarters of the mackerel into a food processor and add the leftover roasted fennel, the soft cheese, crème fraîche, horseradish and lemon zest. Blitz until mostly smooth but with a bit of texture, then flake in the remaining mackerel and add the lemon juice to taste.
- Top the toast with the pâté, pickled cucumber and some black pepper.
Tip: This dish uses leftover roasted fennel from our smoked mackerel and roasted fennel pasta salad recipe.
See more Mackerel recipes