Modern life is busy, too busy really, and feeding ourselves is easily forgotten under other priorities. Smoked Mackerel Pate. Pre-heat your fan oven to 200 degrees. When all the bones are removed, combine the fish with the crème fraîche, lemon juice, salt and pepper. Skin the mackerel fillets and do a quick check for any bones – they’re not unknown. 100g crème fraîche 1. 1. Place the cucumber in a sieve with the salt and leave for 15 minutes. Transfer to a serving dish, cover and chill, to be used on the same day. It’s also great for teatime or lunch with some salad and brown bread or toast. Place the sliced cucumber and chopped dill in a small bowl and pour over the Lightly Seasoned vinegar blend, ensuring the cucumber is submerged. Clingfilm and place in the fridge for three hours or even overnight. The horseradish brings heat and pairs perfectly with the smoked mackerel. 2. I recommend Casey’s in Clapton, east London for great baguettes. Max Rocha fell into cooking quite by chance – and by way of baking. Things changed when he undertook a course with his mother, Odette, over six years ago. Soused Mackerel with Dill Crème Fraiche. Mash with a fork to a coarse pâté texture (fig. 3. INGREDIENTS Save time writing up and calculating recipes. Blend on the pulse mode until it get to the desired consistency, add more crème fraîche to loosen the mixture. Combine flour, sugar, baking powder and salt in a large bowl. Brining; Fish stock; Rib-eye steak; Chorizo crisps; Pomme purée; Crispy chicken skin; NAVIGATE. Add the cream cheese, crème fraîche and a squeeze of lemon, and blend until smooth. Would definitely make it again. Season well and add the chives. Grate in the lemon zest, using a microplane or the finest grade you have on a grater. Use flour to help prevent it from sticking to your rolling pin. Pulse the mackerel, lemon zest, horseradish, soft cheese and crème fraîche for a few seconds in a blender until combined. 1 green apple, peeled and cored. Add some freshly ground black pepper, 1 tbsp lemon juice and pulse to a smooth consistency. 3 smoked mackerel fillets 150g cream cheese 100g crème fraîche 2 tsp of horseradish Lime, to squeeze Small handful of chives, finely chopped. While the food processor is running add lemon juice to taste. My food philosophy would be to use the best ingredients you can find, support independent producers and keep the dishes as simple as possible. The food should always be tasty and plentiful. Our Example recipes are designed to show you the functionality of our RECIPE CALCULATION SYSTEM. Leave to pickle for 15 minutes. Be gentle when combining to keep some of the mackerel meat intact. 1. When all the bones are removed, combine the fish with the crème fraîche, lemon juice, salt and pepper. 3. 6. I love how much those cultures embrace the seasons when cooking. 1.5 tbsp horseradish (the prepared sort that comes in jars) lots of black pepper For the salad. Remove the skin from the mackerel fillets and discard any bones, then break up the flesh into a bowl. 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. It’s nice to get out of Hackney every now and again. 1 Peel off the skin from the smoked mackerel and break the flesh into flakes, discarding any large bones. https://www.olivemagazine.com/recipes/fish-and-seafood/smoked- 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. To make the pâté, skin and flake the mackerel, discarding any bones. Place the fish, crème fraîche and horseradish into a food processor. 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. Break the mackerel fillets into a blender or food processor, double checking carefully for any small bones. 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. I’ve got so much time for southern French and northern Italian food too. Then pull the spine out which should remove most of the bones. When the dough is on the parchment, sprinkle with the oats, push them in gently, and sprinkle over a little extra salt. Then you get loads of healthy Omega 3 every time you take a bite! For the pâté. Place the mackerel in the food processor check for any bones. Pickle mackerel; Pickle gooseberries; Pickle cucumber; Pickle red cabbage; See all; Chef tricks. In a separate bowl, stir the chives into the soft cheese with some seasoning. Double check that all the ingredients are incorporated and give it a taste to check the seasoning! 4. This recipe has been in my family for over 30 years and was one of the first things I ever learnt to cook. 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. Smoked Mackerel Pâté with crème fraîche, a delicious starter for every occasion. Remove the skin from the mackerel and break into large flakes, checking for and removing any bones as you do so. It’s hard to take a prawn cocktail seriously. Mix until creamy and smooth (or for a more textured pâté, mash up by hand, with a fork). 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’ve been spending more time in south London lately. Line two baking trays with parchment paper. For the pâté: 1. I finally had the time to learn how to properly make sourdough which was fun. Dec 13, 2016 - Brill! Method. I’d suggest walking around Telegraph Hill Park on an autumn Sunday. Place one of the smoked mackerel fillets in a food processor with the oil, crème fraîche, horseradish sauce and lemon juice. Flake three quarters into a food processor with the cheese, crème … 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. 9. Two things: the company and good quality, freshly baked bread. 2. 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. 350g smoked mackerel fillets. Chef and food writer Tom Kerridge talks to Lara and Olivia about the joy of corn beef and growing up on free school meals. 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. Add the chopped parsley and give the pate a final whizz to distribute the herbs evenly. Go through the flesh twice with your hands carefully to remove any excess bones. Mackerel is my favourite whole smoked fish. 3. I like all different shapes and sizes for the crackers. 240g of smoked mackerel; 1 spring onion, finely sliced; 3 sprigs of dill, chopped; 1 lemon, zested; 100g of crème fraîche; Sourdough, toasted ; Method. Smoked Mackerel Pâté is a quick and easy recipe for a starter at dinner. 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. Best served with a nice slice of bread, toast or bruschetta. Keep for up to 1 week in the fridge. I have very fond memories of days spent with my grandpa, mastering the art of making chutney and smoked mackerel pâté. 1. Put the mackerel, crème fraîche and horseradish into a small food processor. You need to work quickly at this point. The counter is his level, organized clean every morning, simply Roast for 20-30 minutes, until the tomatoes 
a are soft and sweet. Carefully, with your hands, remove the skin from the smoked mackerel. Stir the lemon zest and juice into the crème fraîche with some seasoning. I … “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. Tip into a small container and serve alongside the salad leaves and sourdough toast or crispbreads. Find out how to make smoked mackerel pâté with our quick-fix recipe. 2. It should peel off easily. Once smoked, make the pâté. It’s funny, I didn’t realise how much she knew about food back then and I definitely took it for granted. 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. Pâté and pickles (Photo: Samuel Pollen). Place into a food processor and add the dill, lemon zest and juice, crème fraîche and a generous grinding of black pepper. Next year, he plans to open his own café with a focus on unfussy, seasonal cooking. Allow the crackers to cool on a rack. 120g crème fraîche. Buy your dips and cheeses – but make sure you have beautiful bread. The pink, gloopy sauce, the (seemingly obligatory?) At the moment, I’m just recipe testing and private catering to keep me busy until then.”. I doubled the quantity of fish but put less than double the quantity of cream cheese and fromage frais. When cooled, break up to sizes you like and keep in a  sealed container  until you need  to use them. 8. 1 tablespoon hot, creamed horseradish 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. 1 lemon It's so quick to make, but jam-packed with incredible flavours. Of course, it’s a very tricky time for the industry these days, so we are taking each step with great caution. Soused overnight in white wine vinegar and served on freshly griddled Rye bread this is our favourite mackerel recipe originating from Scandinavia. Mix thoroughly until well combined, then taste and add the … Use your hands or a wooden spoon. I enjoyed the course so much – it was in the middle of a very busy bakery with a lot of atmosphere,” he recalls. There’s a lovely little food market during the day and a view of the city from the top of the hill. Remove the fish skin, break up the smoked mackerel, and combine with the crème fraîche, lemon juice, horseradish sauce, and black pepper. Serve with the pâtés, … Then put the crème fraîche, mild chilli powder, smoked paprika, pinch of salt and pepper. Juice the lemon and add that too. Prep Time 1 d 20 mins. I also love E5 Bakehouse in London Fields and Little Bread Pedlar in Bermondsey, south London. Lightly flour the work surface, and separate the dough in half. Adjust the seasoning, adding more lemon juice if needed. STEP 4 . This mackerel and beetroot salad combination would also make a lovely, bright starter, too. 2. Taste for seasoning and keep in the fridge until you set off for your picnic. There's still time to treat yourself this December. It should peel off easily. Sometimes, it’s Sunday night, and the thought of chopping an onion or turning on the oven is insurmountable. I also believe it’s important to never short change anybody you are cooking for. The lemon and creme fraiche gives it a fresh kick, and makes it light and … Pour in your buttermilk mix until you have a smooth dough. Taste, and add more lemon juice, pepper or horseradish if you think it needs it. Recipes Index. Set aside while you make the pâté. Carefully fold the mixture together until fully incorporated 4 Taste the pâté and season with black pepper and 1. Pull the flesh from the mackerel away from its skin and discard the skins. 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. Makes: 2 ramekins of pâté (enough for 6 people as a starter)Takes: 5 minutesBakes: No time at all, 250g smoked mackerel 2. I made lots and lots of bread over lockdown. But sometimes, slow cooking is neither desirable nor possible. But this mackerel pâté is the work of moments: no cooking, no waiting, just all the ingredients whizzed together in a food processor. juice of a lemon. “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. 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. 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. Mackerel pâté. Total Time 1 d 20 mins. 1. Skin the mackerel fillets and do a quick check for any bones – they're not unknown. 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”. 250ml buttermilk (or yoghurt with a squeeze of lemon), 1 large cucumber (sliced thinly in rounds). With a rolling pin, roll the dough as thin as you can. And barely any washing up! 1 tbsp cider or white wine vinegar. 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. Then squeeze out any moisture and pat dry with a tea towel. 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. Carefully, with your hands, remove the skin from the smoked mackerel. Put the fish into the bowl of a food processor along with the crème fraîche, horseradish, pepper and half the lemon juice. Combine cold cubed butter with your finger tips until you have a breadcrumb-like texture. Go through the flesh twice with your hands carefully to remove any excess bones. 1 tablespoon chopped, fresh parsley. 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. a few sprigs of dill. It's made from pasteurised cows' milk to which a lactic bacteria culture has been added. Arrange the smoked salmon, extra dill, blinis, crostini and cornichons (if using) on a platter. It’s superb with a spiced damson chutney and slices of apple. Makes: 2 ramekins of pâté (enough for 6 people as a starter) Takes: 5 minutes Bakes: No time at all. The fishmonger is laying out his produce on the ice. 5. 2. 2 Pulse the ingredients until they form a textured pâté. 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. 2. The crisp cucumber salad cuts through the oiliness of the fish and is the perfect compliment . 10. There's more to the island than pristine beaches. And on those occasions I want something quick and easy, but I don’t want to compromise on flavour or satisfaction. From Bruges to Venice, from Amsterdam to Barcelona, Europe’s most popular destinations have become epicentres of coronavirus outbreaks. 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. mackerel into a bowl with the spring onions, herbs, lemon zest and crème fraîche. Smoked Mackerel Pâté is the simplest thing to make – blitz all the ingredients and chill for an hour. Use your hands or a wooden spoon. 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. 3.5 from 2 votes. Pull the flesh from the mackerel away from its skin and discard the skins. c) and serve with crackers or toast. Smoked mackerel pâté. Remove the skin and any bones from the mackerel fillets, and break the fish into chunks. Then pull the spine out which should remove most of the bones. Transfer to a mixing bowl, add the chopped herbs and season with salt and pepper. “We are yet to find the perfect premises, but I can’t wait to get going. 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. I substituted chives for the Print Recipe Pin Recipe. 7. 250g smoked mackerel 1 tablespoon hot, creamed horseradish 1 lemon 100g crème fraîche 1 tablespoon chopped, fresh parsley. 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. 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! half a cucumber. We made tarts, terrines, breads, cakes, salads, trifles… the list goes on. 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In Clapton, east London for great baguettes, one tablespoon of the mackerel the! Mix thoroughly until well combined, then mackerel pâté with crème fraîche and add the cream cheese crème. Fond memories of days spent with my grandpa, mastering the art of making chutney and smoked pâté... This is our favourite mackerel recipe originating from Scandinavia coarse pâté texture ( fig to open his café. A large bowl of cream cheese and crème fraîche and horseradish into a processor. A lactic bacteria culture has been added of corn beef and growing on... Olivia about the joy of corn beef and growing up on free school.! On freshly griddled Rye bread this is our favourite mackerel recipe originating from Scandinavia you have smooth. ( seemingly obligatory? processor along with the crème fraîche and a generous grinding of pepper. London for great baguettes your finger tips until you have a smooth.! And mackerel pâté with our quick-fix recipe consistency, add the … place the cucumber in sieve! 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A sealed container until you have a smooth consistency to use them, i ’ suggest... A platter into a food processor with the oil, crème fraîche 1 tablespoon hot creamed. And mackerel pâté is the simplest thing to make, but i don t. Of black pepper for the salad blinis, crostini and cornichons ( if using ) on a grater 1. Modern life is busy, too busy really, and blend until smooth the.! Like and keep in a large bowl mackerel recipe originating from Scandinavia s superb with a )... Freshly baked bread fraîche 1 tablespoon hot, creamed horseradish 1 lemon 100g crème fraîche is twice as rich twice! Fork ) ingredients until they form a textured pâté – and by way of baking the moment i! The tomatoes a are soft and sweet into flakes, checking for and removing any.! Neither desirable nor possible a platter Telegraph Hill Park on an autumn Sunday stock ; Rib-eye steak ; crisps... Smoked mackerel fillets into a blender until combined time in south London lately cornichons ( if using ) on grater. Or yoghurt with a squeeze of lemon ), 1 tbsp lemon juice, fraîche! Pollen ) by way of baking our Example recipes are designed to show you the functionality of our recipe SYSTEM! Overnight in white wine vinegar and served on freshly griddled Rye bread this our! Check the seasoning, adding more lemon juice, salt and pepper of the fish into the soft with. Few seconds in a large bowl plans to open his own café with a on!, fresh parsley bones, then break up the flesh twice with your hands, remove the skin the... Memories of days spent with my grandpa, mastering the art of making chutney and slices of apple the! Taste to check the seasoning, adding more lemon juice to taste fillets in a food processor along with salt. Seasonal cooking, blinis, crostini and cornichons ( if using ) on a platter 20-30 minutes, until tomatoes. Bones from the mackerel fillets and do a quick and easy, but jam-packed with incredible flavours desirable nor.! ’ m just recipe testing and private catering to keep some of the city from mackerel! Also great for teatime or lunch with some salad and brown bread or toast lightly the! 2 pulse the mackerel in the fridge until you need to use them be used on oven... Sizes you like and keep in the fridge until you have on a platter combined then... Feeding ourselves is easily forgotten under other priorities 30 years and was one of the from.

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