Smoked mackerel pâté with rainbow pickles

Name: Smoked mackerel pâté with rainbow pickles
Prep time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: For the pickles; 5 rainbow or heirloom carrots; 1 red onion; Small bunch fresh dill, chopped; 5 tbsp red wine vinegar; 2½ tbsp caster sugar; For the pâté; 460g smoked mackerel, skin removed; Small bunch fresh dill; 30g horseradish root, finely grated (or 2 tbsp grated horseradish from a jar); 200ml crème fraîche; Juice 1 lemon; 1 tbsp Worcestershire sauce; 2 tsp red wine vinegar; 1 tbsp creamed horseradish sauce

By: delicious. food team

Published: 16 Aug 16
Updated: 18 Mar 24

Test kitchen approved

Pâté is a great make-ahead starter for a Sunday lunch or dinner with friends. Alternatively – pack it into sealable containers for a picnic-appropriate snack.

Serves 6
Hands-on time 30 min

Visit deliciousmagazine.co.uk to save recipe

Ingredients

For the pickles

5 rainbow or heirloom carrots
1 red onion
Small bunch fresh dill, chopped
5 tbsp red wine vinegar
2½ tbsp caster sugar

For the pâté

460g smoked mackerel, skin removed
Small bunch fresh dill
30g horseradish root, finely grated (or 2 tbsp grated horseradish from a jar)
200ml crème fraîche
Juice 1 lemon
1 tbsp Worcestershire sauce
2 tsp red wine vinegar
1 tbsp creamed horseradish sauce

Method

Slice the carrots and onion as finely as you can using a mandoline (if you haven’t got one, use a sharp knife), then put in a non-metallic bowl.
Mix the dill, vinegar and sugar, then pour over the vegetables. Stir, then put in a sealable container. Chill until ready to eat.
For the mackerel pâté, put all the ingredients into a food processor and whizz to a smooth paste. Season to taste, then put in a sealable container. Chill until needed.

Recipe from July 2016 Issue

Nutrition

Nutrition: per serving

Calories: 431kcals
Fat: 32.1g (12.9g saturated)
Protein: 18g
Carbohydrates: 15.6g (14.3g sugars)
Fibre: 3.9g
Salt: 1.7g

delicious. tips

The pâté will keep for up to 48 hours and the pickles for up to 5 days, each packed in sealed containers in the fridge.
Portugal’s vinho verde is great with smoked mackerel and has the crisp edge for the pickles too. Avoid the cheap stuff in the stumpy bottles, though.

Fancy getting a copy in print?

Subscribe to our magazine

Smoked mackerel pâté with rainbow pickles

Ingredients

Method

Nutrition

delicious. tips

Speedy mackerel pâté

Mackerel pâté with quick-pickled radishes and spelt

Clodagh Mckenna’s smoked mackerel and dill pâté with fennel crispbreads

Trout terrine with capers, chopped egg, dill and chives

Hot-smoked trout on rye toasts

More to discover

Smoked mackerel pâté with rainbow pickles

Ingredients

Method

Nutrition

delicious. tips

Or, how about...?

Speedy mackerel pâté

Mackerel pâté with quick-pickled radishes and spelt

Clodagh Mckenna’s smoked mackerel and dill pâté with fennel crispbreads

Trout terrine with capers, chopped egg, dill and chives

Hot-smoked trout on rye toasts

More to discover