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Potted mackerel, pickled cucumber and crispbread


Serves: 6 as a light lunch or starter
timePrep time: 40 min
timeTotal time:
Potted mackerel, pickled cucumber and crispbread
Recipe photograph by Maja Smend

Potted mackerel, pickled cucumber and crispbread

Packed with rich smoky flavour, with just a hint of heat from the horseradish, this makes a lovely light lunch. It’s perfect for prepping ahead, so also makes a great starter for a dinner party

Serves: 6 as a light lunch or starter
timePrep time: 40 min
timeTotal time:

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Nutritional information (per serving)
Calories
497Kcal
Fat
32gr
Saturates
11gr
Carbs
31gr
Sugars
3gr
Fibre
4gr
Protein
19gr
Salt
2.2gr

Thomas Frake

Thomas Frake

Thomas, 34, won MasterChef 2020 with his modern take on British classics and proper pub grub. His winning menu included monkfish, scampi, ox cheek and salted caramel tart.
See more of Thomas Frake’s recipes
Thomas Frake

Thomas Frake

Thomas, 34, won MasterChef 2020 with his modern take on British classics and proper pub grub. His winning menu included monkfish, scampi, ox cheek and salted caramel tart.
See more of Thomas Frake’s recipes

Ingredients

  • 50g unsalted butter
  • 350g smoked mackerel fillets, skin removed
  • 150g full-fat soft cheese
  • 1 tbsp horseradish sauce
  • 1 tbsp chopped parsley
  • ½ tsp freshly ground black pepper
  • zest and juice of 1 lemon
For the pickled cucumber
  • 150ml cider vinegar
  • 150ml apple juice
  • 1 tbsp roughly chopped dill
  • 1 tsp fennel seeds
  • ½ cucumber
For the crispbread
  • 1 x 400g rye or sourdough bloomer loaf, ideally a day old
  • 3 tbsp rapeseed oil

Step by step

Get ahead
Make the potted mackerel and pickled cucumber up to 2 days ahead. Make the crispbread up to 24 hours ahead and store in an airtight container.
  1. Start with the pickled cucumber. Combine all the ingredients except for the cucumber in a saucepan and bring to the boil. Remove from the heat. Meanwhile, using a mandoline or sharp knife, slice the cucumber into thin discs no thicker than a one-pound coin. Put in a bowl, then pour over the hot pickling liquid. Cool to room temperature, then chill for at least 1 hour, or until ready to serve.
  2. For the potted mackerel, first melt the butter in a small pan over a low heat, then set it aside to cool. Meanwhile, flake the smoked mackerel fillets into a large bowl. Add the soft cheese, horseradish sauce, parsley, black pepper, lemon zest and juice and a pinch of salt, and then mix well to fully combine.
  3. Divide the mackerel mixture equally between six ramekins and smooth the surface with the back of a spoon. Pour in the melted butter, dividing it equally between the ramekins, to form a protective layer over the mackerel. Chill for at least 1 hour to set the butter (see ‘Get ahead’, above, if preparing in advance).
  4. For the crispbread, preheat the oven to 200°C, fan 180°C, gas 6. Slice the loaf of bread as thinly as possible. Spread out on 2 large baking trays, lightly brush with rapeseed oil and sprinkle with a little fine salt. Bake for 15-20 minutes, turning halfway, until golden brown and crispy.
  5. Serve the potted mackerel in their ramekins with the crispbread and pickled cucumber on the side.

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