Try the Magpie’s Smoked mackerel pate with pickled cucumber

Smoked mackerel pate with pickled cucumber
Smoked mackerel pate with pickled cucumber

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

Cayenne 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

4 cloves

Oil for cooking

Method

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.