You can make this easy fish pate from a few basic ingredients and a lot of ingenuity. Serve it in pretty white ramekins for a stylish feel.


  • For the pate

  • 250g/9oz peppered mackerel, skinned and boned

  • 4 tbsp crème fraiche

  • 1 tbsp lemon juice

  • 1 tbsp horseradish (jarred)

  • For the beetroot salsa

  • 200g/7oz good quality pickled beetroot, finely diced

  • Squeeze of orange juice

  • 2 tbsp dill (plus a little extra for garnish)

  • 2 tbsp extra virgin olive oil

  • Sourdough bread, toasted and cut into slices


  • 1.

    Place the mackerel into a bowl with the crème fraiche, lemon juice, horseradish and a good pinch of salt. Using a wooden spoon beat until well mixed. Divide between four ramekins and place a little sprig of dill on top.

  • 2.

    To make the salsa, place the beetroot in a bowl with the remaining ingredients, season to taste and mix well. Divide between four ramekins. To serve, place a ramekin of both on each serving plate and finish with a few crostini. Garnish with extra dill.

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