Skip to content

We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

Smoked mackerel pâté with pickled cucumber recipe

Smoked mackerel pâté with pickled cucumber recipe

0 ratings

Created by The Tesco Real Food 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
    316kcal     16%

  • Fat

    15g 21%

  • Saturates

    5g 26%

  • Sugars

    5g 6%

  • Salt

    2.1g 35%

of the reference intake
Carbohydrate 26.4g Protein 15.8g Fibre 5.5g

Method

  1. 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. 
  2. 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. 
  3. 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

You may also like

Be the first to comment

Before you comment please read our community guidelines.