Smoked Mackerel Pâté on Rye Toast

Make smoked mackerel pâté on rye toast, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
80 g Smoked mackerel (Skin peeled off and any pin bones pulled out. Smoked mackerel is a quarter fat by weight, so the portion is 80 g. As sold. Most of the fat in any dish it is in.)
60 g Quark (Lightens the pâté where a shop version uses cream cheese.)
2 tsp (12 g) Creamed horseradish
A squeeze Lemon juice
2 slices, about 80 g Rye bread
60 g Cucumber
A small bunch, snipped Chives
To taste Black pepper
Ingredient notes on the recipe page.

METHOD
1. Flake the mackerel into a bowl. Add the quark, horseradish, lemon and pepper and mash with a fork until it is a rough spread, not a smooth paste.
2. Toast the rye. Spread the pâté thickly over both slices.
3. Top with the cucumber in thin rounds and a lot of snipped chives.

Contains gluten cereals, milk, eggs and fish.
Creamed horseradish is made with cream and often egg yolk. Plain grated horseradish carries neither.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/smoked-mackerel-pate-rye-toast

AI-generated images illustrating the recipe.

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