Smoked Mackerel Pâté with Pickled Beetroot

Method

1. If using a whole mackerel, place the smoked fish on a chopping board with the cavity of the fish facing you.

2. Detach the head and pull working from the head down to the tail to remove the main frame of the fish at the same time.

3. Separate the two fillets and slowly flake the fish away from the mackerel skin. Do so carefully to avoid bones.

4. Place the picked flakes of the smoked fish in a small mixing bowl and set aside. In another small bowl, add the mayonnaise, crème fraîche, lemon zest and chopped herbs. Mix well to combine.

5. Add the mackerel and fold through. It is important not to overmix at this point, you want to have nice chunky flakes of smoked mackerel running through the pâté. Add the black pepper and sea salt and taste.

6. This pâté keeps in the fridge for 3 days and can be made in advance.

7. To make the pickled beetroot

8. First wash and peel the beetroot.

9. Using a sharp knife or a mandolin, slice the beetroots into 5mm thick rounds.Set aside.

10. In a medium, heavy-based saucepan place the sugar, apple cider vinegar, water, sugar, black pepper, coriander seed and salt.

11. Place on a medium high heat and bring to the boil to dissolve the sugar.

12. Once dissolved lower the heat and add the sliced beetroot.

13. Cook for 10- 12 minutes until the beetroot is cooked.

14. Allow to cool slightly before packing in sterile jam jars and store in the refrigerator once cooled.