Smoked Mackerel Pâté With Treacle Bread And Beetroot Pickle Recipes

SMOKED MACKEREL PâTé WITH TREACLE BREAD AND BEETROOT PICKLE

Smoked mackerel pâté with treacle bread and beetroot pickle image

This fish pâté is served with freshly made bread and a spicy beetroot pickle. The bread does not need bread flour, but uses plain and self-raising.

Provided by Tom Brown

Yield Serves 4 (plus extra bread)

Number Of Ingredients 22

Ingredients

butter, for greasing
225g/8oz plain flour, plus extra for dusting
225g/8oz self-raising flour (or use 225g/8oz plain flour and 1 tbsp baking powder)
1 tsp bicarbonate of soda
2 tbsp black treacle (or use maple syrup, honey, pomegranate molasses or golden syrup)
50g/1¾oz porridge oats, plus 1 tbsp for sprinkling (these are to add texture - can be left out if none available)
475ml/17fl oz milk
1 tsp sea salt
500g/1lb 2oz smoked mackerel, skin and bones removed, flesh flaked (alternatively use any cooked or smoked fish such as salmon, mackerel, sardines or tinned crab meat)
350g/12oz cream cheese (or crème fraîche or cottage cheese)
50g/1¾oz plain yoghurt
1 tbsp horseradish sauce (or Dijon mustard or wasabi paste)
1 lemon, juice only
sea salt and freshly ground black pepper
100g/3½oz pickled beetroot in a jar, grated, plus 1 tsp juice from the jar (or picked red cabbage, piquillo peppers or gherkins)
1 shallot, finely diced
1 tbsp walnut oil (or another type of oil)
1 tsp Worcestershire sauce (if available)
6 drops Tabasco sauce (or pinch of chilli flakes)
sea salt and freshly ground black pepper
handful fresh parsley leaves, to garnish (or any other herbs, salad leaf or rocket)
1 tbsp extra virgin olive oil, to serve

Steps:

To make the treacle bread, preheat the oven to 200C/180C Fan/Gas 6 and grease a loaf tin with butter.
Mix all of the bread ingredients together in a large bowl until a soft, sticky dough is formed. Place in the loaf tin and sprinkle the remaining oats on top (if using). Bake for around 35-40 minutes, or until golden-brown and the bread sounds hollow when tapped on the bottom. Place on a wire rack to cool.
To make the pâté, place all of the ingredients in a large bowl and mix together well. Do not blend - this makes a rough textured pâté. Season with salt and pepper.
To make the pickle, place all of the ingredients in a large bowl and mix well. Season with salt and pepper.
Serve the pâté, slices of the bread and the beetroot pickle on four plates. Garnish with the parsley and drizzle with the oil to finish.

SMOKED MACKEREL SALAD WITH BEETROOT & HORSERADISH DRESSING

Smoked mackerel salad with beetroot & horseradish dressing image

The restaurant trick of giving the same ingredient a couple of treatments turns a simple dish into an impressive starter

Provided by Barney Desmazery

Categories Dinner, Starter

Time 20m

Number Of Ingredients 7

Ingredients

150g bag baby salad leaves
300g/10oz pack smoked mackerel fillets, skinned and flaked
4 tbsp horseradish cream
3 small shallots , finely sliced into rings
4 tbsp red wine vinegar
4 cooked, peeled beetroot , 2 finely diced, 2 sliced into 18 slices
8 tbsp olive oil

Steps:

For the dressing, tip the shallots into a bowl with the vinegar, season and set aside to soften for a few mins. Mix the diced beetroot and olive oil into the shallots. The dressing can be made up to a day ahead and chilled.
To serve, lightly toss the leaves with the mackerel and some of the dressing. Place 3 slices of beetroot onto each plate, pile the salad into the centre, then spoon the rest of the dressing around the outside. Spoon little blobs of horseradish around each plate and serve.

Nutrition Facts : Calories 348 calories, Fat 31 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 1.31 milligram of sodium

EASY SMOKED MACKEREL PâTé

Easy smoked mackerel pâté image

This relaxed mackerel pâté starter can be whizzed up in just 15 minutes - and it won't break the bank either

Provided by Sara Buenfeld

Categories Dinner, Lunch, Starter, Supper

Time 15m

Number Of Ingredients 8

Ingredients

25g unsalted butter , melted
zest ½ lemon
160g pack smoked mackerel (split fillets), skinned
1 spring onion , roughly chopped
15g unsalted butter , plus extra to serve
1 tsp hot horseradish sauce, plus extra to serve
1 tsp finely chopped flat-leaf parsley , plus a few leaves
French bread , to serve

Steps:

Tip the melted butter, lemon zest, mackerel and spring onion into a food processor and blend until smooth. Spoon into a ramekin and smooth the top.
For the topping, melt the 15g butter with the horseradish, then stir in the parsley. Carefully spoon over the pâté to cover it. Press some parsley leaves on top, grind over some black pepper and chill to set the butter. Serve the ramekin of pâté with French bread, butter and extra horseradish sauce.

Nutrition Facts : Calories 440 calories, Fat 41 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 1 grams carbohydrates, Fiber 2 grams fiber, Protein 16 grams protein, Sodium 2.26 milligram of sodium

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Smoked Mackerel Pâté With Treacle Bread And Beetroot Pickle Recipes

SMOKED MACKEREL PâTé WITH TREACLE BREAD AND BEETROOT PICKLE

This fish pâté is served with freshly made bread and a spicy beetroot pickle. The bread does not need bread flour, but uses plain and self-raising.

SMOKED MACKEREL SALAD WITH BEETROOT & HORSERADISH DRESSING

The restaurant trick of giving the same ingredient a couple of treatments turns a simple dish into an impressive starter

EASY SMOKED MACKEREL PâTé

This relaxed mackerel pâté starter can be whizzed up in just 15 minutes - and it won't break the bank either

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