Mackerel Pâté with Quick Pickled Rhubarb and Apple

Ingredients

• 100 g of caster sugar

• 100 ml of apple cider vinegar

• 150 g of forced rhubarb, trimmed and finely diced

• 1 small apple, cored and finely diced

• 180 g of boneless smoked mackerel, skin removed

• 200 g of half-fat crème fraîche

• 1 lemon, zested

• 0.5 tbsp of extra-virgin olive oil

• 4 slices of sourdough bread, toasted in a griddle pan

• 1 small bunch flat-leaf parsley, leaves picked

4 servings

Calories~513 kcal

Protein~18 g

Carbs~59 g

Fat~23 g

Fiber~3 g

Sugar~31 g

Total recipe

Calories~2,050 kcal

Protein~70 g

Carbs~235 g

Fat~90 g

Fiber~13 g

Sugar~125 g

Method

• Step 1

  First make the pickle. Heat the sugar and vinegar in a pan over a low heat until dissolved. Leave to cool completely, then add the rhubarb and apple. Set aside to pickle for at least 10 mins, or cover and chill for up to 1 week (ensure the fruit is submerged in the liquid).

• Step 2

  For the pâté, flake the mackerel into a food processor and whizz briefly to break down the fish. Add the crème fraîche, most of the parsley and lemon zest (reserving some to serve), and a generous grinding of black pepper. Pulse briefly to combine, then scrape into a bowl and chill for at least 1 hr or up to 2 days.

• Step 3

  Cut the toasts in half or into triangles and spread with the pâté. Top with the pickle, remaining parsley and lemon zest, extra-virgin olive oil and black pepper. Delicious as a nibble with drinks.