Ingredients
10 total- 100 g of caster sugar
- 100 ml of apple cider vinegar
- 150 g of forced rhubarb, trimmed and finely diced
- 1 small apple, cored and finely diced
- 180 g of boneless smoked mackerel, skin removed
- 200 g of half-fat crème fraîche
- 1 lemon, zested
- 0.5 tbsp of extra-virgin olive oil
- 4 slices of sourdough bread, toasted in a griddle pan
- 1 small bunch flat-leaf parsley, leaves picked
Method
3 stepsStep 1
First make the pickle. Heat the sugar and vinegar in a pan over a low heat until dissolved. Leave to cool completely, then add the rhubarb and apple. Set aside to pickle for at least 10 mins, or cover and chill for up to 1 week (ensure the fruit is submerged in the liquid).
Step 2
For the pâté, flake the mackerel into a food processor and whizz briefly to break down the fish. Add the crème fraîche, most of the parsley and lemon zest (reserving some to serve), and a generous grinding of black pepper. Pulse briefly to combine, then scrape into a bowl and chill for at least 1 hr or up to 2 days.
Step 3
Cut the toasts in half or into triangles and spread with the pâté. Top with the pickle, remaining parsley and lemon zest, extra-virgin olive oil and black pepper. Delicious as a nibble with drinks.