Friday Feast: Mackerel paté from Paradise by way of Kensal Green

Mackerel is a fantastically moist, flavoursome fish that makes for an inexpensive and healthy meal. It’s an oily fish so it’s packed full of omega-3 fatty acids and vitamin B12. This super  simple 3-step recipe for mackerel paté comes from Kensal Green’s best-loved gastropub, Paradise.

Mackerel paté

Ingredients: 4 mackerel fillets, skinned and boned; 60g of Greek yogurt; 15ml of Sherry vinegar; 20g grain mustard; 30g mayo; 20g horseradish.

1) Shred the mackerel into a bowl using fingers or a fork.
2) Add the Greek yoghurt, sherry vinegar, mustard, mayo and horseradish one at a time, mixing continually until combined.
3) Chill in the fridge for 12-15 minutes before serving. (If serving as a starter, you can put the paté into individual ramekins).

Serve with Melba toast or sourdough bread with cornichons (little French gherkins) and a chilled glass of Sauternes. If you’re having a party this summer, you could serve the paté on crostini with red onion confit or caper mayo as a stylish pre-dinner nibble. Delicious!