Smoked mackerel pâté with dill and cucumber quick pickle

20 minutes


Dill and cucumber quick pickle

  • 1/2 cucumber
  • 4 sprigs of dill, fronds picked and chopped
  • 150ml of lightly seasoned pickling vinegar
  • freshly ground black pepper

Smoked mackerel pâté

  • 250g of smoked mackerel fillet
  • 2 spring onions, finely sliced
  • 2 sprigs of dill, finely chopped
  • 4 chives, finely chopped
  • 1 lemon, juiced and zested
  • 100g of crème fraîche

To serve

  • sourdough bread, toasted


To make the quick pickle, use a vegetable peeler to slice the cucumber into wide ribbons. Place the ribbons in a bowl with the chopped dill and a pinch of black pepper then cover with the pickling vinegar. Set aside for 15 minutes
Meanwhile, flake the smoked mackerel into chunks, discarding the skin and any bones you may come across
Place the mackerel into a bowl with the spring onions, herbs, lemon zest and crème fraîche. Carefully fold the mixture together until fully incorporated
Taste the pâté and season with black pepper and a squeeze of lemon juice. You won’t need salt as the smoked fish is salty enough already
To serve, spread the pâté on the toasted sourdough and top with the drained quick-pickled cucumber