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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.