Guest chef

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!

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Smoked mackerel pâté with apple, celery and fennel slaw

  • Serves 6 as a starter, 4 as a light lunch
  • Prep 20 mins
  • Total time 20 mins
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Smoked mackerel pâté with apple, celery and fennel slaw
Smoked mackerel pâté with apple, celery and fennel slaw

step by step

  • 1Put 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.
  • 2Quarter 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.
  • Crisp, sharp slivers of Bramley apple added to fennel slaw makes the perfect accompaniment to rich mackerel pâté.
  • 3Slice the celery and fennel as finely as possible. Add to the bowl, along with the dressing and apple. Toss everything together until lightly coated.
  • 4Toast 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.
  • Crème fraîche spiked with hot horseradish makes a lighter dressing for slaw than mayonnaise.
  • Recipe photograph by Clare Winfield

Get ahead

Make the pâté up to 1 day ahead, cover and chill. Toast the bread and make the slaw just before serving.

You will need

  • 1 x 250g pack smoked mackerel fillets, skin removed
  • 4 tbsp crème fraîche
  • 125g full-fat cream cheese
  • zest and juice of 1 lemon, plus wedges to serve
  • 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

+ Nutritional Information