Smoked Salmon Mousse and Smoked Mackerel Pate
These fresh-tasting spreads are great to serve as a starter or to pack for a picnic. Serve with a pickled radish and cucumber salad to cut through the richness.
Ingredients - Salmon mousse
200g smoked salmon
2 tbsp unsalted butter
2 tbsp cream cheese
3 tbsp double cream
1 tbsp capers, finely chopped
Small bunch dill, finely chopped plus extra to garnish
Juice of ½ a lemon
A few slices of rye bread
Salt and pepper
Ingredients - Smoked mackerel pate
2-3 fillets of smoked mackerel, de-skinned
2-3 tbsp crème fraiche
1 tbsp horseradish
Small handful of dill
Juice and zest of half a lemon
Salt and pepper
Ingredients - Pickled radish and cucumber salad
120ml rice wine vinegar
2 tbsp caster sugar
Pinch of salt
1 tsp fennel seeds
1 cucumber, peeled into ribbons
Handful of radishes, finely sliced
Start by making the pickled vegetables. Gently heat the sugar, vinegar, fennel seeds and salt in a small saucepan until the sugar dissolves. Pour into a small bowl to cool.
Add the cucumbers and radishes to the pickling liquid and set aside for at least 30 minutes. This will keep in the fridge for up to a week.
Blitz the salmon with the butter, cream cheese, cream and lemon juice until you have a rough paste.
Add the dill, capers and a few grinds of black pepper and give it a small blitz just to combine.
Spoon into small ramekins and garnish with a twist of smoked salmon, a sprig of dill and a grind of black pepper.
Serve with toasted rye bread and the pickled salad.
For the mackerel pate, in a large bowl, break the mackerel up into large chunks. Add the rest of the ingredients and mix well.
Mix the whole lot together using a fork and season to taste.
Serve on rye crispbreads, topped with a grating of fresh horseradish, a squeeze of lemon and some fresh watercress.