Smoked mackerel pâté with cucumber pickle
This pâté is buttery and indulgent so a little goes a long way. It’s excellent served on little toasts as a canapé or as a fish course as part of a larger meal.
SERVES 4
120g unsalted butter, at room temperature
1 garlic clove, crushed or finely grated
juice of 1 lemon
sea salt and black pepper
140g tinned smoked mackerel, drained of oil and skin removed
a few fennel fronds, roughly chopped, plus extra to decorate
60g butter to go on top
Quick cucumber pickle
½ a cucumber, finely sliced
1 tsp sugar
½ tsp salt
2 tbsp apple cider vinegar
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