Smoked mackerel pate with helene’s pickled cucumbers
A quick and easy snack that’s happy kept in the fridge.
“i’ve sung the praises of mackerel, highlighting just what a versatile fish it is, in other recipes, and here i have another version,” says chef Tom kitchin. “For this recipe, you can smoke the mackerel yourself or have a fishmonger fillet a whole smoked mackerel for you - but i’ve got to say, the supermarkets’ smoked mackerel fillets are not bad at all, especially if you don’t have access to a fishmonger.
“i love to make this in the summer and keep it in the fridge, as it makes the perfect garden lunch. What i also always have in the fridge is a jar of these delicious pickled cucumbers from my family’s good Swedish friend, Helene. “They’re absolutely delicious on just about anything, and i often also serve them as a garnish on crackers or in sandwiches. Thanks for sharing the recipe, Helene.”
Serves 4 Ingredients:
400g smoked mackerel fillets, skinned 200g cream cheese 1tbsp creme fraiche 1 lemon, halved 2tbsp chopped chives 2tbsp chopped dill Oatcakes, optional, to serve Sea salt and freshly cracked black pepper For Helene’s pickled cucumbers: 500ml water 100g sugar 100ml white wine vinegar 2 bay leaves 2 thyme sprigs 350g cucumber Method: » 1. First, make the pate, which needs to chill for at least one hour, but will keep in the fridge in a sealed container for up to three days. Break the mackerel fillets into a blender or food processor, double checking carefully for any small bones. Add the cream cheese, creme fraiche and a squeeze of lemon, and blend until smooth. Transfer to a mixing bowl, add the chopped herbs, and season with salt and pepper. » 2. Divide the pate among preserving jars and bang the jars on the counter to dispel any air. Place in the fridge for at least one hour or until required. » 3. Next, make the pickled cucumber. Allow enough time for the brine to cool and the cucumbers to sit in the brine for least two hours at room temperature and then chill for at least an hour before serving, but they will keep in a covered container in the fridge for up to two days. Place the water, sugar, vinegar, bay leaves, thyme sprigs and a pinch of salt in a heavy-based saucepan, stirring to dissolve the sugar. Bring to the boil, then set aside and leave to cool completely. » 4. Once the brine is cool, pour it into a non-metallic bowl. Cut the cucumbers into 0.5cm-thick slices, add to the brine and leave for two hours, then transfer to the fridge if not using immediately. » 5. When you’re ready to serve, remove the cucumber slices from the brine and pat dry. Spread the pate on pickled cucumber slices and serve with oatcakes on the side, if you like.