This is the latest fish recipe from the Magpie Cafe, Whitby.
Ingredients - serves 4
4 fillets of smoked mackerel, skinned and boned
200g full fat cream cheese
125g crème fraiche
1 tblsp hot Horseradish sauce
Juice and zest half a lemon
Pinch of nutmeg
Salt and pepper
1 cucumber (cut into very thin strips)
1 medium Onion (finely sliced)
2 tblsp Salt
200ml White Wine Vinegar
2 tblsp Castor sugar
1tsp Mustard seeds
Oil for cooking
For the pickled cucumber, place the cucumber and sliced onion into a bowl and sprinkle over the 2 tablespoons of salt, mix well, cover and place into the fridgefor a couple of hours to draw excess liquid from them.
After a couple of hours rinse the cucumber and onion well, in a pan place the vinegar, sugar, mustard seeds and cloves, heat until the sugar has dissolved.
Place the cucumber and onion into a jar and pour in the vinegar mix, close the lid and leave for a minimum of 24 hours before using. For the Smoked Mackerel paté, place the smoked mackerel, cream cheese, horseradish and nutmeg into a food processor and blitz untilsmooth add the crème fraiche and pulse until blended.
Add salt and black pepper to taste.
Place the paté into a container and chill for a couple of hours before serving.
To serve, stand a spoon in hot water, then using the hot spoon scoop out the pate to form a quenelle (egg shape) 2 per portion, sprinkle over some cayenne and serve with some pickled cucumber, toasted bread and dressed leaves.