A take on a classic 60’s dinner party starter: smoked mackerel pâté; using Greek yoghurt and Indian spices. The beetroot achaar (pickle) adds an aromatic, sweet and earthy contrast. Serve it with mini Naan breads or toasted sourdough. An easy no-cook recipe!
Ingredients (serves 2)
For the pâté:
Soft flakes of one smoked mackerel fillet minus the skin (approx 60g of flakes)
30g Greek yoghurt
1 tsp garam masala
1 birds-eye green chilli, de-seeded and finely chopped
1/4 tsp kashmiri chilli powder
1/4 tsp turmeric
1/2 tsp coriander
Salt to taste
For the beetroot achaar:
2 cooked beetroots (approx.120g)
Juice of 1/2 a lemon
1/4 tsp asafoetida
1/4 tsp ground cinnamon
1/4 tsp ground coriander seeds
1 tsp caster sugar
Salt to taste
Method
For the pate:
Ingredients (serves 2)
For the pâté:
Soft flakes of one smoked mackerel fillet minus the skin (approx 60g of flakes)
30g Greek yoghurt
1 tsp garam masala
1 birds-eye green chilli, de-seeded and finely chopped
1/4 tsp kashmiri chilli powder
1/4 tsp turmeric
1/2 tsp coriander
Salt to taste
For the beetroot achaar:
2 cooked beetroots (approx.120g)
Juice of 1/2 a lemon
1/4 tsp asafoetida
1/4 tsp ground cinnamon
1/4 tsp ground coriander seeds
1 tsp caster sugar
Salt to taste
Method
For the pate:
- Place all the ingredients except for salt in a mini food processor and pulse until smooth.Alternatively you can mash with a fork for a more rustic pâté.
- Add salt to taste and place the pâté in the fridge to chill.
- Place the lemon juice in a bowl and mix in the sugar.
- Cut the beetroot into matchsticks or small chunks, mopping up excess beetroot juice with a paper towel or J-cloth.
- Add the beetroot and all the spices except for the salt to the lemon juice. Mix well.
- Add salt to taste and place in the fridge to chill.
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