Smoked Mackerel Pate with Pickled Greengage
Smoked Mackerel Pate
120g smoked mackerel
2 tbsp 0% yoghurt
2 tbsp mascarpone
Juice of half a lemon
5 sprigs of parsley (leaves only – chopped)
6 caper berries (or 1 tsp of capers – roughly chopped)
1 tsp Dijon mustard
Salt and pepper
Simply add all of the ingredients to a blender and blitz to combine. Taste for seasoning and add more salt, pepper or lemon juice as required.
Pickled Greengage & Cucumber
1/4 cup cider vinegar
1/4 cup water
1 tbsp mustard seeds
1 tsp juniper berries
1 tbsp sugar
1 tsp salt
Greengages (halved, stones removed and thinly sliced)
Cucumber (peeled into ribbons)
Add the peeled cucumber ribbons and sliced greengages into separate jars. In a jug, combine the remaining pickling ingredients and stir to combine. Pour the mixture over the two jars, enough to just cover. Set aside until serving.
Serve with some toasted bread or crackers and the pickles on the side. Some super thinly sliced fresh celery would also be delicious with this. Enjoy!
The pickles can be made well in advance – for maximum flavour, they need at least 1-2 hours in the pickling liquid. Keep stored in an airtight container in the fridge for up to a month. The pate can also be made in advance and kept in the fridge for 3 days.