mackerel pâté, rye bread & cider vinegar jelly
 
 

serves 4

4 medium-sized mackerel, filleted
100g coarse salt
4 thyme sprigs
Olive oil
400g soft cream cheese
Juice of 1 lemon
1 tbsp horseradish sauce
50ml cider vinegar
200ml dry cider
1 tsp caster sugar
3 gelatine leaves
1 Granny Smith apple
1 dill sprig
1 rye bread loaf

1 Cover the mackerel fillets in the salt and thyme and leave to cure for 20 minutes. Wash the fillets under cold water and pat dry with a cloth.

2 Drizzle a little olive oil on the mackerel and place under a hot grill. Cook for 2-3 minutes until the fish is cooked. Leave to cool, then peel off the skin and remove any bones.

3 Put the fish, cream cheese, lemon juice and horseradish into a food processor and blend until very smooth. Pour the mixture into ramekins and leave to set firm in the fridge.

4 Meanwhile, bring the vinegar, cider and sugar to the boil in the pan, then remove from the heat. Soak the gelatine in cold water and, when soft, squeeze it out and add to the hot cider mixture to dissolve. Leave to cool.

5 When the cider is cool, spoon on top of the pâté mixture. You’ll need about 3 spoons per portion. Leave to set firm.

6 Garnish with diced apple and a few sprigs of dill and serve with sliced rye bread.