Smoked mackerel pâté with apple, celery and fennel slaw
Serves: 6 as a starter, 4 as a light lunch
Prep time: 20 minsTotal time: 
Recipe photograph by Clare Winfield
Smoked mackerel pâté with apple, celery and fennel slaw
Recipe by Lucy Jessop
Serves: 6 as a starter, 4 as a light lunch
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
376Kcal
Fat
22gr
Saturates
8gr
Carbs
27gr
Sugars
8gr
Fibre
4gr
Protein
16gr
Salt
1gr
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Ingredients
- 1 x 250g pack smoked mackerel fillets, skin removed
- 4 tbsp crème fraîche
- 125g full-fat cream cheese
- zest and juice of 1 lemon
- 1 large Bramley apple, about 350g
- 2 tsp horseradish sauce, or use a little freshly grated horseradish, to taste
- 1⁄2 tsp clear honey
- 1 stick celery
- 1 bulb fennel, trimmed
- 1 multi-seed baton, sliced into 1cm-thick slices
Step by step
Get ahead
Make the pâté up to 1 day ahead, cover and chill. Toast the bread and make the slaw just before serving.
- Put the mackerel into a food processor with 2 tablespoons of the crème fraîche, the cream cheese and half the lemon zest and juice. Pulse briefly to a chunky paste (you want to keep some texture, so don't overprocess). Season to taste. Alternatively, you can do this by hand, using a fork to break up the mackerel.
- Quarter and core the apple, then cut into very thin slices. Toss with a little of the lemon juice, to stop the apple going brown, and the remaining lemon zest. Combine the rest of the lemon juice and crème fraîche with the horseradish and honey. Mix well and season to taste.
-
Slice the celery and fennel as finely as possible. Add to the bowl, along with the dressing and apple. Toss everything together until lightly coated.TipCrème fraîche spiked with hot horseradish makes a lighter dressing for slaw than mayonnaise.
- Toast the baguette slices under a preheated grill for about 1 minute on each side until crisp and golden. Top each with a little mackerel pâté and slaw, and serve with lemon wedges on the side.
Chef quote
Crisp, sharp slivers of Bramley apple added to fennel slaw makes the perfect accompaniment to rich mackerel pâté.
