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Smoked mackerel pâté with treacle bread and beetroot pickle
Fruit and vegetables
1
lemon
, juice only
100g/3½oz pickled
beetroot
in a jar, grated, plus 1 tsp juice from the jar (or picked red cabbage, piquillo peppers or gherkins)
1
shallot
, finely diced
handful fresh
parsley
leaves, to garnish (or any other herbs, salad leaf or rocket)
Tins, packets and jars
225g/8oz
plain flour
, plus extra for dusting
1 tbsp
horseradish sauce
(or Dijon mustard or wasabi paste)
1 tsp
Worcestershire sauce
(if available)
Cooking ingredients
225g/8oz
self-raising flour
(or use 225g/8oz plain flour and 1 tbsp baking powder)
1 tsp
bicarbonate of soda
2 tbsp black
treacle
(or use maple syrup, honey, pomegranate molasses or golden syrup)
1 tsp
sea salt
sea salt and freshly ground
black pepper
1 tbsp
walnut oil
(or another type of oil)
6 drops
Tabasco
sauce (or pinch of chilli flakes)
sea salt and freshly ground
black pepper
1 tbsp extra virgin
olive oil
, to serve
Dairy, eggs and chilled
butter
, for greasing
475ml/17fl oz
milk
350g/12oz
cream cheese
(or crème fraîche or cottage cheese)
50g/1¾oz plain
yoghurt
Meat, fish and poultry
500g/1lb 2oz
smoked mackerel
, skin and bones removed, flesh flaked (alternatively use any cooked or smoked fish such as salmon, mackerel, sardines or tinned crab meat)
Other
50g/1¾oz
porridge
oats, plus 1 tbsp for sprinkling (these are to add texture - can be left out if none available)
Back to recipe
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