Mackerel pâté & pickled cucumber toasts

Summary

Angela hartnett cooked this recipe for nick grimshaw and guests dermot o'leary and alison hammond on episode 13, season 2 of dish, the waitrose podcast. it was served with vegetable, pine nut & cheese arancini; blackberry, goat's cheese & prosciutto bruschetta; and parsnip & parmesan filo fingers. discover all recipes prepared by angela hartnett on seasons 1-3 of the dish podcast. dish is available on apple podcasts, spotify or wherever you get your podcasts.

Step by Step

Step 1

Toss the cucumber, vinegar, honey and most of the dill in a small bowl with a pinch of salt; set aside.

Step 2

Drain the mackerel fillets and place in a separate bowl with the soured cream, lemon zest and juice, and horseradish sauce. Mash together gently with the back of a fork, then stir through the salad onion. Check the seasoning and add salt and pepper, or more lemon juice or horseradish sauce as desired.

Step 3

Toast the bread, then pile on the mackerel. Lift the cucumber and dill from the pickling juice and arrange on top. Scatter over the remaining dill and serve two slices per person.