Smoked Mackerel Pate with Lightly Pickled Beetroot

SERVES 6

6 beetroot – if they are large, use 4 FOR THE PICKLING BRINE 600ml/1 pint white wine vinegar 1tsp mustard seeds 1tsp fennel seeds – optional 1 rounded tsp salt 2tsp caster sugar 15 grinds of black pepper

● Start by preparing the pickling brine by putting all the ingredients into a saucepan and bring to simmering point. Simmer gently for three to four minutes, then take the pan off the heat and cool. If you prefer to eat beetroot without the seeds, strain the brine at this point.

FOR THE BEETROOT

● Cut the ends off each beetroot, wash well and pat dry with kitchen paper – leave the skins on. Put the beetroot on a large piece of foil and loosely wrap into a parcel.

● Roast the parcel of beetroot in a roasting oven. 420°F/220°C/gas 6, for one hour, or till tender when you unwrap the foil parcel and stick a knife into a beetroot and it feels tender.

● Then take the parcel out of the oven, leave till the beetroot are cool enough to handle without scorching your fingers. Peel off the skins, dice the beetroot into dice thumbnail in size and mix thoroughly into the prepared pickling brine.

FOR THE SMOKED MACKEREL PATE 6 fillets of smoked mackerel

3tbsp lemon juice 3tsp horseradish sauce

220g/8oz Philadelphia cream cheese – use reduced fat if you prefer

Small handful of parsley, stalks removed

About 10 grinds of black pepper

● Feel each smoked mackerel fillet and remove any bones your fingers encounter. Flake the fish into a food processor.

● Add the lemon juice, horseradish, cream cheese, parsley and black pepper. Whiz all together till fairly smooth. Scrape the contents of the processor into a bowl to serve.

● Before serving the beetroot, drain off the brine – I don’t strain the brine because I like the mustard seeds.