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Ingredients
| 1 tbsp tbsp | sugar sugar | ||
| 5 tbsp tbsp | vinegar vinegar | ||
| 5 tbsp tbsp | water water | ||
| 0.5 | red onions red onion | ||
| thinly sliced | |||
| 4 | mackerels mackerel | ||
| fillets | |||
| 3 tbsp tbsp | sour cream sour cream | ||
| 0.5 | lemons lemon | ||
| juice | |||
| 30 g g | butter butter | ||
| melted | |||
| 40 g g | gherkins gherkin | ||
| chopped | |||
| black pepper black pepper | |||
| lettuces lettuce | |||
| 4 | bagels bagel | ||
| toasted | |||
Mackerel pâté on toasted bagels
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0:10 min
(31)
Method
Why not introduce this classic back into lunchtime? Super quick to put together, it’ll soon become a firm favourite. Serve with two portions of vegetables on the side.
1. For the pickle, mix 1 tbsp sugar, 5 tbsp vinegar and 5 tbsp warm water until dissolved. Add ½ thinly sliced red onion and set aside.
2. Blitz 4 mackerel fillets, 3 tbsp soured cream, juice of ½ lemon, 30g melted butter, 40g chopped gherkins and black pepper in a food processor to form a smooth pâté.
3. Spread across 4 toasted bagels, topping with the pickled onion and salad leaves.
