Smoked Mackerel Pâté With Treacle Bread And Beetroot Pickle Recipes

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SMOKED MACKEREL PâTé WITH TREACLE BREAD AND BEETROOT PICKLE



Smoked mackerel pâté with treacle bread and beetroot pickle image

This fish pâté is served with freshly made bread and a spicy beetroot pickle. The bread does not need bread flour, but uses plain and self-raising.

Provided by Tom Brown

Categories     Light meals & snacks

Yield Serves 4 (plus extra bread)

Number Of Ingredients 22

butter, for greasing
225g/8oz plain flour, plus extra for dusting
225g/8oz self-raising flour (or use 225g/8oz plain flour and 1 tbsp baking powder)
1 tsp bicarbonate of soda
2 tbsp black treacle (or use maple syrup, honey, pomegranate molasses or golden syrup)
50g/1¾oz porridge oats, plus 1 tbsp for sprinkling (these are to add texture - can be left out if none available)
475ml/17fl oz milk
1 tsp sea salt
500g/1lb 2oz smoked mackerel, skin and bones removed, flesh flaked (alternatively use any cooked or smoked fish such as salmon, mackerel, sardines or tinned crab meat)
350g/12oz cream cheese (or crème fraîche or cottage cheese)
50g/1¾oz plain yoghurt
1 tbsp horseradish sauce (or Dijon mustard or wasabi paste)
1 lemon, juice only
sea salt and freshly ground black pepper
100g/3½oz pickled beetroot in a jar, grated, plus 1 tsp juice from the jar (or picked red cabbage, piquillo peppers or gherkins)
1 shallot, finely diced
1 tbsp walnut oil (or another type of oil)
1 tsp Worcestershire sauce (if available)
6 drops Tabasco sauce (or pinch of chilli flakes)
sea salt and freshly ground black pepper
handful fresh parsley leaves, to garnish (or any other herbs, salad leaf or rocket)
1 tbsp extra virgin olive oil, to serve

Steps:

  • To make the treacle bread, preheat the oven to 200C/180C Fan/Gas 6 and grease a loaf tin with butter.
  • Mix all of the bread ingredients together in a large bowl until a soft, sticky dough is formed. Place in the loaf tin and sprinkle the remaining oats on top (if using). Bake for around 35-40 minutes, or until golden-brown and the bread sounds hollow when tapped on the bottom. Place on a wire rack to cool.
  • To make the pâté, place all of the ingredients in a large bowl and mix together well. Do not blend - this makes a rough textured pâté. Season with salt and pepper.
  • To make the pickle, place all of the ingredients in a large bowl and mix well. Season with salt and pepper.
  • Serve the pâté, slices of the bread and the beetroot pickle on four plates. Garnish with the parsley and drizzle with the oil to finish.

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