Smoked mackerel pâté with pickled cucumber recipe
Created by The Tesco Recipes team
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- Serves 4
- Takes 15 mins
- 316 calories / serving
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
- Energy
- 1320kJ 316.0kcal
- Fat
- 15g
- Saturates
- 5g
- Salt
- 2.1g
- Sugars
- 5g
of the Reference intake
Carbohydrate 26.4gProtein 15.8gFibre 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
