Smoked Mackerel Pâté with Pickled Beetroot
A simple yet impressive starter or serve as part of a spread with charcuterie and cheese.
SERVES
4
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
12
MINUTES
Ingredients
For the pâté
1 whole smoked mackerel or 2 smoked mackerel fillets
100g mayonnaise
60g crème fraiche
1 lemon, zest and juice
2 tbsp parsley, finely chopped
1 tbsp dill, finely chopped
½ tsp freshly ground black pepper
½ tsp sea salt
For the pickled beetroot
750g beetroot (or 3 large beetroots)
400ml apple cider vinegar
350g caster sugar
400ml water
1 tsp coriander seeds
1tsp black peppercorns
A pinch fine sea salt
Method
If using a whole mackerel, place the smoked fish on a chopping board with the cavity of the fish facing, you. Detach the head and pull working from the head down to tail to remove the main frame of the fish at the same time.
Separate the two fillets and slowly flake the fish away from the mackerel skin. Do so carefully to avoid bones.
Place the picked flakes of the hot-smoked fish in a small mixing bowl and set aside.
In another small bowl, add the mayonnaise, crème fraiche, lemon juice and zest and chopped herbs. Mix well to combine.
Add the mackerel to this mixture 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.
This pâté keeps in the fridge for 3 days and can be made in advance.
To make the pickled beetroot, first wash and peel the beetroot.
Using a sharp knife or a mandolin, slice the beetroots into 5mm thick rounds. Set aside.
In a medium-sized heavy-based saucepan, place the sugar, apple cider vinegar, water, sugar, black pepper, coriander seed and salt.
Place on a medium-high heat and bring to the boil to dissolve the sugar.
Once dissolved, lower the heat and add the sliced beetroot.
Cook for 10-12 minutes until the beetroot is cooked.
Allow to cool slightly before packing in sterile jam jars and store in the refrigerator once cooled.
