Smoked mackerel pate, garlic crostini and balsamic glazed beetroot Recipe

Ideal dish to be served as starter but also great served as a canape or side dish

  • Preparation
  • Cooking time
  • Rest time
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Les ingrédients

Pour people
  • Part one of the recipe
  • Smoked mackerel fillet : 300 g
  • Cream cheese : 200 g
  • Lemon(s) : 1 whole
  • Fresh horseradish : 12 g
  • Maldon salt : 4 pinch(es)
  • Freshly ground black pepper : 8 Turn
  • Chive(s) : 1 bunch
  • Part two of the recipe
  • Cooked red beetroot : 6 whole
  • Spring onion(s) : 3 whole
  • Balsamic vinegar : 20 ml
  • Slices of sourdough bread : 6 whole
  • Garlic clove(s) : 3 whole
  • Olive oil : 30 ml
  • Fresh thyme : 3 sprig
  • Pea shoot(s) : 1 bunch



    Peel and grate the horseradish.

    Finely chop the chives,zest and juice the lemon.

    If using already smoked fish ,put all the ingredients together in a food processor but the chives, blend until smooth, season to taste.

    If using a smoker, once the smoker is really hot,place the wood-chips on the bottom of the smoker. Place the fish on the food rack and cover with the lid.

    Wait for one minute and reduce the heat to a minimum for 10 minutes. When the time is up, remove the lid from the smoker and allow the fish to cool.


    preheat the oven to 200C

    Pick the leaves off the thyme springs.

    Peel the garlic .

    Cut the bread into 6 slices and then cut each slice in half.

    Using a pestle and mortar make a paste with the garlic and thyme , add the oil and mix well

    Place the bread on a baking tray and brush generously with the garlic oil

    Cook in the oven n until golden colour is achieved

    For the beetroot:

    Cut 6 segments out of each beetroot .

    Finely slice the spring onion.

    Add the beetroot in a really hot pan with a splash of oil , saute for 10 seconds ,add the balsamic vinegar and keep on tossing the pan off the heat to avoid the vinegar to burn.

    Mix in the spring onion

  • 3. TO SERVE

    Spread a generous portion of the pate on each toast.

    Place them of the centre of a plate and garnish liberally with the beetroot , chives and peashoots

Chef's tip

«If you smoke your own fish , make sure the pate is cold before you serve it. »

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