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John and Lisa's Weekend Kitchen

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

Method

  • 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.

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John and Lisa's Weekend Kitchen