Smoked mackerel pâté with French bread & horseradish
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Smoked mackerel pâté with French bread & horseradish

By Sara Buenfeld

This relaxed starter can be whizzed up in just 15 minutes – and it won’t break the bank either

  • Prep:15 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 440
  • fat 41g
  • saturates 17g
  • carbs 1g
  • sugars 0g
  • fibre 2g
  • protein 16g
  • salt 2.26g

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

Method

  1. 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.

  2. 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.

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