Mackerel Pate with Rhubarb Butter

Electric pink rhubarb served with fish may seem slightly unnerving, but we promise its tart character is a brilliant companion to timeless mackerel paté. Ideally served as an addition to your savoury breakfast or on its own as a light snack or a starter.

Serves: 6

Prepare: 10 minutes

Cook: 10-15 minutes

Ingredients:

• 100g forced rhubarb
• 50g butter
• 1tsp caster sugar
• 250g boneless, hot smoked mackerel
• 1tsp dill, finely chopped
• juice of ½ lemon
• 100g crème fraiche
• sourdough or rye bread

1. Finely chop the trimmed rhubarb and place into a small saucepan with the butter and the sugar. Place over a low heat and bring to a simmer. Cook gently for 10-15 minutes, or until the rhubarb has completely broken down and the mixture is smooth. Set aside while you make the pate.

2. Remove the skin and any bones from the mackerel fillets, and break the fish into chunks. Place into a food processor and add the dill, lemon juice, crème fraiche and a generous grinding of black pepper. Pulse a few times, remembering to scrape the sides of the bowl with a spatula, until the ingredients are combined but not smooth (we prefer our pate with a bit of texture), or just pulse for longer to reach your preferred consistency.

3. Spoon the pate into 6 ramekins and smooth the tops. Spread a layer of rhubarb butter on top of each and chill for at least 1 hour before serving with the toasted bread.

Tip: This pâté will keep in the fridge for up to 2 days (although the colour of the rhubarb may fade slightly).