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- Mackerel Pâté with Quick Pickled Rhubarb…
Mackerel Pâté with Quick Pickled Rhubarb and Apple
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6 serving
Prep time:
Cook time:
Serves: 6
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Ingredients
- 100g caster sugar
- 100ml apple cider vinegar
- 150g forced rhubarb, trimmed and finely diced
- 1 small apple, cored and finely diced
- 180g boneless smoked mackerel, skin removed
- 200g half-fat crème fraîche
- 1 small bunch flat-leaf parsley, leaves picked
- 1 lemon, zested
- 4 slices sourdough bread, toasted in a griddle pan
- ½ tbsp extra-virgin olive oil
Method
Step 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.
Tips or serving suggestions
Allow time for cooling and pickling (at least 10 mins but up to 1 week), as well as chilling the pâté (at least 1 hr but up to 2 days).
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Yeo Valley Organic Half Fat Creme Fraiche 200g
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Trade Aid Caster Sugar 1kg
1kg£2
For over 10,000 products you know (and love), we now match the price of your like-for-like shop to tesco.com, including promotions and Clubcard prices. If we’re not already the same price or less, we’ll email you a voucher for the difference within 72 hours.