Smoked Mackerel Pate with Pickled Vegetables on Toasted Ciabatta

Sat, 1 August 2026

Smoked Mackerel Pate with Pickled Vegetables on Toasted Ciabatta

Ingredients (serves 4):

• 250g Smoked mackerel fillets
• 160g Cream cheese
• 2 Tbsp horseradish sauce
• 1 Ciabatta (cut into 8 pieces)
• 1 Smal bunch of chives (finely chopped)
• 1 Small bunch of dill (finely chopped)
• 1 Carrot (finely diced)
• 1 Small red onion (finely diced)
• 1 Quarter cucumber (finely diced skin on)
• 3 Tbsp of red wine vinegar
• Pinch of sugar
• Pinch of paprika
• Salt & pepper
• The juice from one lemon
• Olive oil

Method:

Ciabatta -

Simply slice the ciabatta into 8 thin slices, then drizzle with olive oil. Next place the sliced ciabatta on a hot pan or under a hot grill, and allow to toast lightly. Once toasted, leave to cool.

Pickled Vegetables -

Place a small pot on a low heat, now add the red wine vinegar and sugar, and allow the sugar to dissolve. Once the sugar is dissolved, remove from the heat and add your carrot, red onion, and cucumber. Let them sit in the liquid for 3 or 4 minutes, and leave to the side to cool and infuse.

The Mackerel -

Remove the skin from the mackerel, place it in a large bowl, and break it up with a fork. Next add your cream cheese, horseradish sauce, chives, dill, and lemon juice. Now mix it well until it’s all combined, then season to taste. You can eat it straight away, but leave it to chill in the fridge for 30 minutes if possible.

To Serve -

Simply spoon your pate mix onto your toasted ciabatta slices, then spoon over some of your pickled veg, and finally dust them with your paprika, and serve. Enjoy!