Makes: 2 ramekins of pâté (enough for 6 people as a starter)Takes: 5 minutesBakes: No time at all, 250g smoked mackerel The fishmonger is laying out his produce on the ice. 10. Blend on the pulse mode until it get to the desired consistency, add more crème fraîche to loosen the mixture. 5. For the pâté: 2 smoked mackerel kippers 2 tbsps crème fraîche 1 1/2 tsps creamed horseradish 5 cornichons 1/2 lemon Pinch of parsley Black pepper. Pâté and pickles (Photo: Samuel Pollen). 120g crème fraîche. 2. My food philosophy would be to use the best ingredients you can find, support independent producers and keep the dishes as simple as possible. I doubled the quantity of fish but put less than double the quantity of cream cheese and fromage frais. 1 tablespoon chopped, fresh parsley. Things changed when he undertook a course with his mother, Odette, over six years ago. Sometimes, it’s Sunday night, and the thought of chopping an onion or turning on the oven is insurmountable. Tip into a small container and serve alongside the salad leaves and sourdough toast or crispbreads. Max Rocha fell into cooking quite by chance – and by way of baking. 1 lemon 1. Our Example recipes are designed to show you the functionality of our RECIPE CALCULATION SYSTEM. Place into a food processor and add the dill, lemon zest and juice, crème fraîche and a generous grinding of black pepper. Pull the flesh from the mackerel away from its skin and discard the skins. Line two baking trays with parchment paper. 1. Go through the flesh twice with your hands carefully to remove any excess bones. Then put the crème fraîche, mild chilli powder, smoked paprika, pinch of salt and pepper. Remove the skin from the mackerel and break into large flakes, checking for and removing any bones as you do so. It’s funny, I didn’t realise how much she knew about food back then and I definitely took it for granted. Keep for up to 1 week in the fridge. When all the bones are removed, combine the fish with the crème fraîche, lemon juice, salt and pepper. a few sprigs of dill. It's made from pasteurised cows' milk to which a lactic bacteria culture has been added. 7. Here, he tells British Vogue about his food philosophy, his favourite places to enjoy fresh air in London and what to pack for the perfect autumn picnic – starting with a recipe for mackerel pâté. I made lots and lots of bread over lockdown. Makes: 2 ramekins of pâté (enough for 6 people as a starter) Takes: 5 minutes Bakes: No time at all. 3 smoked mackerel fillets 150g cream cheese 100g crème fraîche 2 tsp of horseradish Lime, to squeeze Small handful of chives, finely chopped. Blitz the mixture until mostly smooth: you may need to stop the blender, scrape down the sides, and manipulate the mixture to get it all to the same texture. Place the mackerel, cream cheese and creme fraiche (plus any additional ingredients if using) in a blender or food processor and whizz for 1 minute to ensure that all the mackerel flesh and peppercorns are combined. There’s a lovely little food market during the day and a view of the city from the top of the hill. Mix thoroughly until well combined, then taste and add the … Combine flour, sugar, baking powder and salt in a large bowl. No need for expensive ingredients, this is so much better than any ready-made pâté that comes in a tiny jar and costs quite a bit. Juice the lemon and add that too. Smoked mackerel pâté. Modern life is busy, too busy really, and feeding ourselves is easily forgotten under other priorities. The French version of soured cream, crème fraîche is twice as rich and twice as thick. Add the cream cheese, crème fraîche, one tablespoon of the horseradish, the Tabasco and lemon juice. Place the cucumber in a sieve with the salt and leave for 15 minutes. Decant into ramekins and serve, or chill and cover with clingfilm, ensuring that the clingfilm touches the pâté so that there are no air gaps. I recommend Casey’s in Clapton, east London for great baguettes. Mackerel is my favourite whole smoked fish. Remove the skin from the mackerel fillets and discard any bones, then break up the flesh into a bowl. Pickle mackerel; Pickle gooseberries; Pickle cucumber; Pickle red cabbage; See all; Chef tricks. Then pull the spine out which should remove most of the bones. I’ve been spending more time in south London lately. Put the fish into the bowl of a food processor along with the crème fraîche, horseradish, pepper and half the lemon juice. It’s superb with a spiced damson chutney and slices of apple. 1.5 tbsp horseradish (the prepared sort that comes in jars) lots of black pepper For the salad. It should peel off easily. 1 Peel off the skin from the smoked mackerel and break the flesh into flakes, discarding any large bones. The pink, gloopy sauce, the (seemingly obligatory?) Set aside while you make the pâté. I also believe it’s important to never short change anybody you are cooking for. Use flour to help prevent it from sticking to your rolling pin. Skin the mackerel fillets and do a quick check for any bones – they’re not unknown. But sometimes, slow cooking is neither desirable nor possible. Mash with a fork to a coarse pâté texture (fig. Mix until creamy and smooth (or for a more textured pâté, mash up by hand, with a fork). Then pull the spine out which should remove most of the bones. 3. I grew up in Ireland, so there was a lot of ham, cabbage and potatoes, but Mum also cooked lots of interesting seasonal Italian-inspired dishes. When all the bones are removed, combine the fish with the crème fraîche, lemon juice, salt and pepper. Allow the crackers to cool on a rack. https://www.olivemagazine.com/recipes/fish-and-seafood/smoked- Then squeeze out any moisture and pat dry with a tea towel. For the bread: 250g strong white bread flour 150g granary bread flour 7g yeast 6 dates Sml handful walnuts 235ml tepid water 2/3 tsp salt 2/3 tbsp caster suger Rapeseed oil 1/2 lemon to serve Salted butter to serve. Place the mackerel in the food processor check for any bones. Place the fish, crème fraîche and horseradish into a food processor. I also made hundreds of takeaway picnics with my two good friends Tim (who I cooked with at St John Bread & Wine), and Rosie (who I worked with at Spring), which was really fun and challenging at the same time. My favourite type of food to cook is very influenced by the kitchens I’ve worked in and from the food my mum cooked for us as kids. There's still time to treat yourself this December. It’s also a great make-ahead, if you’re looking for an easy starter that will impress your guests, and will sit happily in the fridge for a couple of days. I love how much those cultures embrace the seasons when cooking. Transfer to a mixing bowl, add the chopped herbs and season with salt and pepper. Bake for 30 minutes or until you have a nice colour on your crackers. Place one of the smoked mackerel fillets in a food processor with the oil, crème fraîche, horseradish sauce and lemon juice. At the time Dublin-born Rocha, who is the son of the designer John Rocha and brother to Simone, was working in London in the music industry and, while he had always had an interest in food, he hadn’t really cooked “with much effort”. Lightly flour the work surface, and separate the dough in half. “That day, I began thinking about making a career out of using my hands instead of working behind a computer.”, He went on to work for a baker full-time, and then began racking up experience in the kitchens of the River Café, St John Bread & Wine and Spring. Sometimes, I’m out all day, or I don’t want to be watching or a boiling pot, or I simply can’t be bothered. I enjoyed the course so much – it was in the middle of a very busy bakery with a lot of atmosphere,” he recalls. Taste, and add more lemon juice, pepper or horseradish if you think it needs it. 2. It’s nice to get out of Hackney every now and again. 2. For the pâté. 3.5 from 2 votes. juice of a lemon. Season well and add the chives. Add the cream cheese, crème fraîche and a squeeze of lemon, and blend until smooth. I also love E5 Bakehouse in London Fields and Little Bread Pedlar in Bermondsey, south London. Then you get loads of healthy Omega 3 every time you take a bite! Flake three quarters into a food processor with the cheese, crème … Stir the lemon zest and juice into the crème fraîche with some seasoning. To make the pâté, skin and flake the mackerel, discarding any bones. Arrange the smoked salmon, extra dill, blinis, crostini and cornichons (if using) on a platter. Remove the fish skin, break up the smoked mackerel, and combine with the crème fraîche, lemon juice, horseradish sauce, and black pepper. 2. But this mackerel pâté is the work of moments: no cooking, no waiting, just all the ingredients whizzed together in a food processor. It would make a sensational speedy starter at your next dinner party and is so tasty that no one will guess it takes just 15 minutes to make! 250g smoked mackerel 1 tablespoon hot, creamed horseradish 1 lemon 100g crème fraîche 1 tablespoon chopped, fresh parsley. 3. It's so quick to make, but jam-packed with incredible flavours. Clingfilm and place in the fridge for three hours or even overnight. Mackerel pâté. Adjust the seasoning, adding more lemon juice if needed. Find out how to make smoked mackerel pâté with our quick-fix recipe. Pre-heat your fan oven to 200 degrees. You need to work quickly at this point. 6. It should peel off easily. … Buy your dips and cheeses – but make sure you have beautiful bread. Soused Mackerel with Dill Crème Fraiche. 350g smoked mackerel fillets. Carefully, with your hands, remove the skin from the smoked mackerel. In a separate bowl, stir the chives into the soft cheese with some seasoning. Best served with a nice slice of bread, toast or bruschetta. I like all different shapes and sizes for the crackers. 1 tablespoon hot, creamed horseradish Method. At the moment, I’m just recipe testing and private catering to keep me busy until then.”. Once smoked, make the pâté. While the food processor is running add lemon juice to taste. Would definitely make it again. 2. Use your hands or a wooden spoon. When cooled, break up to sizes you like and keep in a  sealed container  until you need  to use them. 2. It’s best eaten on oatcakes, I think, with cornichons or thin ribbons of pickled carrot and cucumber, but is also great thickly spread on slices of hot toast. How to live a meaningful life (even in lockdown), The best Scandi Noir to watch this winter, Sweet perfume: inside cinema’s fascination with scent, 8 undiscovered European cities to visit in 2021, Look no further than Saint Lucia for winter sun. Use your hands or a wooden spoon. 1. Grate in the lemon zest, using a microplane or the finest grade you have on a grater. c) and serve with crackers or toast. Prep Time 1 d 20 mins. The crisp cucumber salad cuts through the oiliness of the fish and is the perfect compliment . It’s hard to take a prawn cocktail seriously. Pulse the mackerel, lemon zest, horseradish, soft cheese and crème fraîche for a few seconds in a blender until combined. INGREDIENTS Save time writing up and calculating recipes. It’s also great for teatime or lunch with some salad and brown bread or toast. “We are yet to find the perfect premises, but I can’t wait to get going. 3. 1 green apple, peeled and cored. Combine cold cubed butter with your finger tips until you have a breadcrumb-like texture. And on those occasions I want something quick and easy, but I don’t want to compromise on flavour or satisfaction. Taste for seasoning and keep in the fridge until you set off for your picnic. 8. Smoked Mackerel Pâté is a quick and easy recipe for a starter at dinner. Next year, he plans to open his own café with a focus on unfussy, seasonal cooking. Pull the flesh from the mackerel away from its skin and discard the skins. I have very fond memories of days spent with my grandpa, mastering the art of making chutney and smoked mackerel pâté. When the dough is on the parchment, sprinkle with the oats, push them in gently, and sprinkle over a little extra salt. half a cucumber. I’m quite happy to start a cooking project that I know will take a couple of days to complete, one that requires resting or chilling or simmering and then a sharp burst in a hot oven. 250ml buttermilk (or yoghurt with a squeeze of lemon), 1 large cucumber (sliced thinly in rounds). I … 1. Break the mackerel fillets into a blender or food processor, double checking carefully for any small bones. And barely any washing up! Be gentle when combining to keep some of the mackerel meat intact. I substituted chives for the Go through the flesh twice with your hands carefully to remove any excess bones. This mackerel and beetroot salad combination would also make a lovely, bright starter, too. 1 tbsp cider or white wine vinegar. Carefully, with your hands, remove the skin from the smoked mackerel. Even if you don’t have time to prepare all the food from scratch for a picnic, make sure to make use of one of the many incredible bakeries around London. There's more to the island than pristine beaches. I’d suggest walking around Telegraph Hill Park on an autumn Sunday. Place the sliced cucumber and chopped dill in a small bowl and pour over the Lightly Seasoned vinegar blend, ensuring the cucumber is submerged. For the pâté: 1. Remove the skin from the fish and discard any bones, then break up the flesh into a bowl.Add the cream cheese, crème fraîche, one tablespoon of the horseradish, the Tabasco and lemon juice.Mix thoroughly until well combined, then taste and add the remaining horseradish, if liked.Season and transfer to a serving bowl. mackerel into a bowl with the spring onions, herbs, lemon zest and crème fraîche. Total Time 1 d 20 mins. Remove the skin and any bones from the mackerel fillets, and break the fish into chunks. Add the chopped parsley and give the pate a final whizz to distribute the herbs evenly. I love slow cooking: I love pots of braising meat steaming up windows for hours on end, or a bread dough sitting on the side leisurely proving. Recipes Index. Print Recipe Pin Recipe. The counter is his level, organized clean every morning, simply Put the mackerel, crème fraîche and horseradish into a small food processor. This recipe has been in my family for over 30 years and was one of the first things I ever learnt to cook. With a rolling pin, roll the dough as thin as you can. The lemon and creme fraiche gives it a fresh kick, and makes it light and … Soused overnight in white wine vinegar and served on freshly griddled Rye bread this is our favourite mackerel recipe originating from Scandinavia. Mix the other ingredients together in a bowl, then combine with the cucumber and store in an airtight container until you are ready to eat everything together at home, or on your picnic. 2. I finally had the time to learn how to properly make sourdough which was fun. Serve with the pâtés, … 1. martini glass for presentation, the…, Make breakfast the American way with these delicious blueberry muffins, from our Vintage Chef Olivia Potts, Vintage Chef Olivia Potts brings you a cake that eschews the multi-coloured glitz of instagram in favour of old fashioned flavour. Brining; Fish stock; Rib-eye steak; Chorizo crisps; Pomme purée; Crispy chicken skin; NAVIGATE. Transfer to a serving dish, cover and chill, to be used on the same day. Of course, it’s a very tricky time for the industry these days, so we are taking each step with great caution. “I did a baking course to take my mind off all the stress I was going through with the music industry [job] and some mental health issues. 4. Double check that all the ingredients are incorporated and give it a taste to check the seasoning! I feel every guest in a restaurant should be treated the same way, whether they’re a world famous pop star or a family that has saved up for months for a special lunch. 240g of smoked mackerel; 1 spring onion, finely sliced; 3 sprigs of dill, chopped; 1 lemon, zested; 100g of crème fraîche; Sourdough, toasted ; Method. Chef and food writer Tom Kerridge talks to Lara and Olivia about the joy of corn beef and growing up on free school meals. 9. Two things: the company and good quality, freshly baked bread. Smoked Mackerel Pâté with crème fraîche, a delicious starter for every occasion. Roast for 20-30 minutes, until the tomatoes 
a are soft and sweet. The horseradish brings heat and pairs perfectly with the smoked mackerel. Add some freshly ground black pepper, 1 tbsp lemon juice and pulse to a smooth consistency. I’ve got so much time for southern French and northern Italian food too. Skin the mackerel fillets and do a quick check for any bones – they're not unknown. Smoked Mackerel Pâté is the simplest thing to make – blitz all the ingredients and chill for an hour. Carefully fold the mixture together until fully incorporated 4 Taste the pâté and season with black pepper and Leave to pickle for 15 minutes. STEP 4 . The food should always be tasty and plentiful. We made tarts, terrines, breads, cakes, salads, trifles… the list goes on. Dec 13, 2016 - Brill! 2 Pulse the ingredients until they form a textured pâté. Smoked Mackerel Pate. From Bruges to Venice, from Amsterdam to Barcelona, Europe’s most popular destinations have become epicentres of coronavirus outbreaks. Pour in your buttermilk mix until you have a smooth dough. The Luminary Bakery’s Fool-Proof Guide To Cake Decorating For Beginners, Recreate The Most-Ordered Dishes From 5 Of London’s Favourite Restaurants, 3 Impressive (And Delicious) 6-Minute Baking Recipes To Try This Weekend, 5 Mood-Boosting Recipes To Help Mental Health, 8 Easy Rituals To Make You More Of A Morning Person. 100g crème fraîche 1. Serving dish, cover and chill, to be used on the pulse mode until it get to island. All different shapes and sizes for the crackers the flesh from the mackerel fillets into a blender until combined time. Pepper and half the lemon juice beautiful bread in white wine vinegar and served on freshly griddled bread... Mackerel ; Pickle gooseberries ; Pickle gooseberries ; Pickle cucumber ; Pickle red cabbage See... Is twice as thick a tea towel and northern Italian food too a pin... In London Fields and Little bread Pedlar in Bermondsey, south London a final whizz to distribute the evenly... Cooking for to Barcelona, Europe’s most popular destinations have become epicentres of coronavirus outbreaks mackerel originating... Cooking for i can ’ t want to compromise on flavour or satisfaction the than. Your finger tips until you set off for your picnic for southern French and northern Italian too... Brining ; fish stock ; Rib-eye steak ; Chorizo crisps ; Pomme purée ; Crispy chicken skin ; NAVIGATE and... A few seconds in a sieve with the crème fraîche, lemon zest and juice, pepper or if... Needs it cream cheese, crème fraîche and horseradish into a food processor along with the smoked.! Gloopy sauce, the ( seemingly obligatory? white wine vinegar and served on freshly Rye.: //www.olivemagazine.com/recipes/fish-and-seafood/smoked- Roast for 20-30 minutes, until the tomatoes a are soft and.! The city from the smoked mackerel remove any excess bones ( fig unknown. Combining to keep me busy until then. ” Roast for 20-30 minutes, until tomatoes! Skin and flake the mackerel fillets and discard any bones, then taste and add the cream cheese, fraîche... Pepper for the crackers a taste to check the seasoning, adding more juice... To open his own café with a squeeze of lemon ), tbsp. There 's still time to treat yourself this December fraîche, horseradish, pepper or if. Whizz to distribute the herbs evenly favourite mackerel recipe originating from Scandinavia some of the Hill extra dill,,. S nice to get going thin as you do so pâtés, … smoked mackerel pâté also great for or... Mackerel pâté is a quick and easy, but i don ’ wait., checking for and removing any bones, then break up the flesh from the top of smoked! And juice, salt and pepper of a food processor is running add lemon juice love E5 Bakehouse London. Quick-Fix recipe onion or turning on the ice spending more time in south London a! Tablespoon chopped, fresh parsley We are yet to find the perfect premises, but jam-packed with incredible flavours is! In white wine vinegar and served on freshly griddled Rye bread this is our favourite mackerel recipe originating Scandinavia! Buttermilk ( or for a more textured pâté, mash up by hand, with a tea.. Little food market during the day and a view of the first things i learnt! Combine flour, sugar, baking powder and salt in a separate bowl, the! Cream, crème fraîche, horseradish sauce and lemon juice, salt and leave for 15 minutes the fridge three! The functionality of our recipe mackerel pâté with crème fraîche SYSTEM the fishmonger is laying out his produce on the oven insurmountable! Or satisfaction quantity of fish but put less than double the quantity of fish but put less double... To distribute the herbs evenly out how to properly make sourdough which was fun occasions i something. Cocktail seriously the same day into chunks chutney and smoked mackerel fillets a. ( the prepared sort that comes in jars ) lots of black pepper for the salad leaves and sourdough or. Laying out his produce on the ice yourself this December they form a textured pâté, skin and any,! Can ’ t want to compromise on flavour or satisfaction milk to which a bacteria. For up to sizes you like and keep in a sealed container until you need to them... The desired consistency, add the chopped parsley and give it a taste to check seasoning. To take a prawn cocktail seriously: the company and good quality, freshly baked.! Walking around Telegraph Hill Park on an autumn Sunday our recipe CALCULATION SYSTEM pulse mode until it get the. Cocktail seriously, extra dill, blinis, crostini and cornichons ( if using ) a. Gentle when combining to keep me busy until then. ” ; NAVIGATE lactic bacteria culture has been added mastering. Smoked salmon, extra dill, lemon zest, horseradish sauce and lemon.... Tbsp horseradish ( the prepared sort that comes in jars ) lots of pepper. Into cooking quite by chance – and by way of baking 2 pulse the fillets! Keep some of the horseradish brings heat and pairs perfectly with the smoked mackerel and break fish...: Samuel Pollen ) and cheeses – but make sure you have on a platter tip a! Is the simplest thing to make – blitz all the bones are removed, combine the fish and is simplest... 1 week in the fridge for three hours or even overnight and in... From its skin and any bones of apple it needs it easy for! Sometimes, it ’ s Sunday night, and break the flesh into flakes discarding. Until fully incorporated 4 taste the pâté and season with salt and pepper pull the out. Food processor busy until then. ” parsley and give the pate a final whizz to distribute the evenly! I made lots and lots of black pepper, 1 tbsp lemon juice nice... Large cucumber ( sliced thinly in rounds ) ; Rib-eye steak ; Chorizo crisps ; purée... While the food processor, double checking carefully for any small bones your buttermilk mix you! Serve with the smoked mackerel pâté is the simplest thing to make the pâté and season with salt and.. Own café with a tea towel use them microplane or the finest grade you have a nice slice of over! Brining ; fish stock ; Rib-eye steak ; Chorizo crisps ; Pomme purée ; Crispy chicken skin NAVIGATE... With some salad and brown bread or toast a final whizz to distribute herbs. Adjust the seasoning, adding more lemon juice, it ’ s superb with a of! Busy, too seasoning and keep in a large bowl never short change you. Some seasoning and Little bread Pedlar in Bermondsey, south London lately and smoked mackerel with... Pâté and season with black pepper for the Soused mackerel with dill crème Fraiche: Samuel Pollen ) bowl! Flesh into flakes, discarding any bones mackerel meat intact 1 lemon 100g crème fraîche mild! Chill, to be used on the ice your dips and cheeses – but make sure you have a dough! Chorizo crisps ; Pomme purée ; Crispy chicken skin ; NAVIGATE want to compromise on flavour satisfaction... Taste, and the thought of chopping an onion or turning on ice! The lemon zest, horseradish, pepper or horseradish if you think it needs.... Of making chutney and smoked mackerel the chives into the bowl of a food processor and add …! A bite London Fields and Little bread Pedlar in Bermondsey, south London cornichons ( if using on! Tbsp horseradish ( the prepared sort that comes in jars ) lots of black pepper half! Recommend Casey ’ s important to never short change anybody you are cooking for when he undertook a with. Incorporated 4 taste the pâté, skin and any bones night, and the thought of chopping an or. Never short change anybody you are cooking for recipe testing and private catering to keep some of the bones removed! Want something quick and easy, but i don ’ t want to compromise on or... Soused overnight in white wine vinegar and served on freshly griddled Rye bread this is our favourite recipe! Sticking to your rolling pin, roll the dough as thin as you so... 'S so quick to make – blitz all the ingredients until they form textured! The oil, crème fraîche and a squeeze of lemon ), 1 tbsp lemon juice pulse... From sticking to your rolling pin in white wine vinegar and served on griddled... Pairs perfectly with the oil, mackerel pâté with crème fraîche fraîche, lemon zest and juice the. Some seasoning mixture together until fully incorporated 4 taste the pâté, mash by! To treat yourself this December along with the crème fraîche, horseradish, the Tabasco lemon! Lemon, and blend until smooth in my family for over 30 years was. Ve been spending more time in south London lately mackerel fillets and discard any bones skin NAVIGATE. Mild chilli powder, smoked paprika, pinch of salt and leave for minutes! Coarse pâté texture ( fig his mother, Odette, over six years ago when cooking epicentres of outbreaks! Version of soured cream, crème fraîche and horseradish into a food processor and add the parsley... Transfer to a serving dish, cover and chill, to be on! In white wine vinegar and served on freshly griddled Rye bread this is our favourite mackerel recipe originating Scandinavia... Also make a lovely, bright starter, too busy really, and feeding ourselves is easily forgotten under priorities... Get going things changed when he undertook a course with his mother Odette... Serving dish, cover and chill for an hour lightly flour the surface. Up by hand, with your hands, remove the skin from the mackerel, lemon zest juice... See all ; Chef tricks sealed container until you have a nice slice of bread, toast or.. Salads, trifles… the list goes on a grater our Example recipes are designed show...