Smoked Mackerel Pâté

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Blend the cottage cheese alone for 30 seconds until completely smooth. Left in curds it makes the pâté grainy.

   Mark done Start 30 sec timer

2. Beat in the cream cheese, lemon zest and juice, horseradish, pepper and cayenne by hand.

   Mark done

3. Flake the mackerel into the bowl in pieces roughly the size of a thumbnail.

   Mark done

4. Fold with a fork, pressing about a third of the fish against the side of the bowl to break it down and leaving the rest in flakes.

   Mark done

5. Stir in the dill and spring onions.

   Mark done

6. Taste for lemon and heat. Smoked mackerel varies a great deal in saltiness, so season last and probably not with salt.

   Mark done

7. Chill 30 minutes to firm up, and serve with the chicory leaves and cucumber for scooping.

   Mark done

Chef’s Tips

• Check for pin bones with your fingers as you flake. There are always a few and they are unpleasant to find later.
• Do not blend the fish. A smooth pâté tastes of nothing but smoke; the flakes are where the flavour is.
• Peppered mackerel works well and means you can skip the cayenne.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.

Pairing Suggestions

• Rye toast, for anyone not counting carbohydrate
• A cold pale ale
• Pickled cucumber

Storage & Reheating

Refrigerate up to 3 days with the surface pressed flat and covered. It firms considerably when cold; take it out 15 minutes before serving. Does not freeze — the cottage cheese splits.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.