Cook:

Serves:

Delicious served with toasted sourdough bread – or, on Shabbat, with challah. The sweet-sour pickles are a perfect match for the creamy and salty pate.

Method

To make the pate, blitz all the ingredients in a food processor until smooth.
Taste and correct the seasoning. Refrigerate until ready to serve.
Place the cucumber, radishes, coconut sugar and apple cider vinegar in a large jar or bowl.
Cover and leave to pickle for one or two hours. They will stay crunchy for up to 3 days store in the fridge.

Instagram: @fabienne_viner_luzzato

To get more recipes, click here to sign up for our free JC food newsletter.

Topics:

Budget friendly recipes

Shabbat recipe

recipe of the day

Ingredients

Name: Creamy mackerel pate with crunchy, quick-pickles
Ingredients: For the pate 300g smoked mackerel 200g cream cheese Juice of two lemons 30g flat parsley 2 garlic cloves A small red onion, roughly chopped Salt and pepper For the pickled cucumber and radishes 250g of radishes washed and cut in four pieces or half if really small 1 cucumber, seeded and cut into cubes 125g coconut sugar 125ml apple cider vinegar

For the pate

300g smoked mackerel

200g cream cheese

Juice of two lemons

30g flat parsley

2 garlic cloves

A small red onion, roughly chopped

Salt and pepper

For the pickled cucumber and radishes

250g of radishes washed and cut in four pieces or half if really small

1 cucumber, seeded and cut into cubes

125g coconut sugar

125ml apple cider vinegar