Smoked Mackerel Pate with Pickled Cucumber
Smoked Mackerel Pate with Pickled Cucumber, with measured ingredients and a clear cooking method. Serve with Pilsner for a relaxed ProjectBeer table.
appetizer · Serves 4
Smoked Mackerel Pate with Pickled Cucumber
Bring smoked mackerel pate with pickled cucumber to the table for something different alongside a drink. The recipe balances flavour and texture using straightforward techniques and measured ingredients. Serves 4. Have everything ready before you start, follow the cooking and cooling times below, and pour a small glass of Pilsner when the food is ready.
Ingredients
Serves 4
200 g ready-to-eat smoked mackerel
100 g cream cheese
1 lemon
1 tsp horseradish sauce
1/2 cucumber, thinly sliced
3 tbsp cider vinegar
1 tsp caster sugar
8 rye crackers
Instructions
Dissolve sugar in vinegar and toss with cucumber. Leave for 20 minutes, stirring halfway.
Remove mackerel skin and visible bones. Flake and mash with cream cheese and horseradish.
Mix in zest and 1 tbsp lemon juice, retaining some texture. Chill.
Spoon onto crackers and top with drained cucumber just before serving. Keep chilled and use within 24 hours.
Serving Suggestions
Serve as a starter or part of a sharing spread, using the temperature and accompaniments in the method. Set out small plates and let guests help themselves.
Pairing Tips
Start with Pilsner. Clean malt, restrained bitterness and brisk carbonation balance salt, garlic and richness without masking delicate ingredients. Serve a modest measure so the drink supports the food. An alcohol-free beer in a similar style is also an option; choose one with a comparable balance of sweetness and bitterness.