Jo Pratt's Smoked Mackerel & Horseradish Pâté with Beetroot Relish

Name: Jo Pratt's Smoked Mackerel & Horseradish Pâté with Beetroot Relish
Yield: 4
Cuisine: French
Ingredients: 2 smoked mackerel fillets (about 300g); 100ml creme fraiche; 150g cream cheese; 1 tbsp hot horseradish sauce; 2 tsp lemon juice; 125g cooked beetroot. finely diced; 2 tbsp bought caramelised onions/onion jam; Splash of balsamic vinegar; 1 tbsp finely chopped flat-leaf parsley; Toast or bruschetta. to serve

Over a year ago 2,056 views

Serves: 4

French Snack

Ingredients

2 smoked mackerel fillets (about 300g)
100ml creme fraiche
150g cream cheese
1 tbsp hot horseradish sauce
2 tsp lemon juice
125g cooked beetroot. finely diced
2 tbsp bought caramelised onions/onion jam
Splash of balsamic vinegar
1 tbsp finely chopped flat-leaf parsley
Toast or bruschetta. to serve

Accompaniment

Method

1
Remove the skin from the mackerel and flake the fish into a food processor, removing any bones.

Add the crème fraîche, cream cheese, horseradish, lemon juice and black pepper.

Blend the pâté until smooth and then spoon into four dishes or one larger one. Chill in the fridge.

To make the relish, place the beetroot in a bowl and mix with the onions, vinegar and parsley, and season.

To serve, sit the individual pots of pâté on plates, or spoon from the larger dish. Serve with the relish and toast on the side.