Recipes

Creamy mackerel pate with crunchy, quick-pickles

This super, simple pate, is made in minutes

February 3, 2025 08:45
mackerel pate.jpg

Cook:

Serves:

Delicious served with toasted sourdough bread – or, on Shabbat, with challah. The sweet-sour pickles are a perfect match for the creamy and salty pate.

Method

  • To make the pate, blitz all the ingredients in a food processor until smooth.
  • Taste and correct the seasoning. Refrigerate until ready to serve.
  • Place the cucumber, radishes, coconut sugar and apple cider vinegar in a large jar or bowl.
  • Cover and leave to pickle for one or two hours. They will stay crunchy for up to 3 days store in the fridge.

Instagram: @fabienne_viner_luzzato

First published in the JC July 22 2021

Ingredients

 

For the pate

300g smoked mackerel

 

 

200g cream cheese

 

 

Juice of two lemons

30g flat parsley

 

 

 

 

2 garlic cloves

 

 

A small red onion, roughly chopped

 

 

Salt and pepper

 

 

For the pickled cucumber and radishes

 

 

250g of radishes washed and cut in four pieces or half if really small

 

 

1 cucumber, seeded and cut into cubes

 

 

125g coconut sugar

 

 

125ml apple cider vinegar