Total time: 15 minutes
Serves: 2
INGREDIENTS:
½ cucumber (about 200g), finely sliced
3 tbsp white wine vinegar
1 tbsp honey
Small handful roughly chopped dill
110g can John West Wood Smoked Irish Peppered Mackerel Fillets
2 tbsp reduced fat soured cream
½ small lemon, zest and juice
1 tsp hot horseradish sauce
1 salad onion, finely chopped
4 slices Waitrose 1 Wheat & Rye Sourdough Bread
METHOD:
1. Toss the cucumber, vinegar, honey and most of the dill in a small bowl with a pinch of salt; set aside.
2. Drain the mackerel fillets and place in a separate bowl with the soured cream, lemon zest and juice, and horseradish sauce. Mash together gently with the back of a fork, then stir through the salad onion. Check the seasoning and add salt and pepper, or more lemon juice or horseradish sauce as desired.
3. Toast the bread, then pile on the mackerel. Lift the cucumber and dill from the pickling juice and arrange on top. Scatter over the remaining dill and serve two slices per person.
COOK’S TIP:
Canned mackerel fillets are a handy store cupboard option. This pâté is also great served on baked potatoes.
Recipe courtesy of Waitrose | Go To: waitrose.com/recipes
DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at info@thecaperberrycollective.com
Inspiration/ImageCredits: waitrose.com
