Wednesday, 17 August 2011

smoked mackerel pate with horseradish and cucumber

Tonight is the Cromer Carnival parade. Earlier in the day the red arrows did their thing at precicely 12 o'clock - their timing is impeccable, but then I suppose it has to be. One mistake and the display would be ruined!The parade will be the same trailers magically transformed into tropical dioramas with drunken youths belly dancing in time to hammering bass. Majorettes are fortunate that the sea mist has stayed away. It all starts early so a light tea was needed. I've added a bit of crunch to a tried and tested favourite and I'm glad I did. This is delicious, a real crowd pleaser.


serves several - from 2 to many depending on the circumstances...

  • 4 smoked mackerel fillets
  • 200g creme fraiche
  • salt and pepper
  • juice of half a lemon
  • a couple of inches of cucumber, seeded and sprinkled with sea salt
  • a tbs of creamed horseradish (or grated fresh horseradish to taste)
  • a small handful of fresh parsley, finely chopped
  1. skin the mackerel and mash it with a fork
  2. mix in the horseradish, lemon juice and creme fraiche
  3. pat the cucumber dry with paper towel and add to the mixture ( I leave the skin on because it looks pretty and holds the crunch better)
  4. season to taste
  5. chill and serve with warm pitta


  1. Thanks - This is so morish. I had the last of it between thick crusty bread for lunch.

  2. It sounds really flavourful :) It sounds like a perfect bite for a party :)