Smoked mackerel pâté with treacle bread and beetroot pickle

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 4 (plus extra bread)


By Tom Brown
From Saturday Kitchen

Ingredients

For the treacle bread (this recipe makes more than you need)

  • butter, for greasing
  • 450g/1lb plain flour, plus extra for dusting
  • 450g/1lb self-raising flour (or use 225g/8oz plain flour and 1 tbsp baking powder)
  • 2 tbsp bicarbonate of soda
  • 4 tbsp black treacle (or use maple syrup, honey, pomegranate molasses or golden syrup)
  • 100g/3½oz porridge oats, plus 1 tbsp for sprinkling (these are to add texture – can be left out if none available)
  • 950ml/1¾ pint milk
  • 1 tbsp sea salt

For the pâté

  • 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

For the beetroot pickle

  • 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