The lunch edit 860

Smoked Mackerel Pâté on Rye Toast

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

1 serving · 8 ingredients · 3 steps

Download all 6 slides

1080 × 1350 PNGs + the full recipe and a caption

Download caption separately

Smoked Mackerel Pâté on Rye Toast, plated and ready to serve. — The finished recipe. Smoked Mackerel Pâté on Rye Toast

Ingredients 1 to 6 for smoked mackerel pâté on rye toast arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 8 for smoked mackerel pâté on rye toast arranged separately on a dark worktop. — Ingredients 7 to 8. A small bunch, snipped Chives. To taste Black pepper

Smoked Mackerel Pâté on Rye Toast, preparation step 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. — Step 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.

Smoked Mackerel Pâté on Rye Toast, preparation step 2: Toast the rye. Spread the pâté thickly over both slices. — Step 2. Toast the rye. Spread the pâté thickly over both slices.

The finished smoked mackerel pâté on rye toast. — Step 3. Top with the cucumber in thin rounds and a lot of snipped chives.

01 / 06

Swipe or scroll through the recipe

01 ↓02 ↓03 ↓04 ↓05 ↓06 ↓