Recipe: Smoked mackerel pâté with rösti butty

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    • For the rosti:
    • 200 g smoked mackerel fillet, skinned and flaked
    • 200 g cream cheese
    • 50 g creamed horseradish
    • juice of half a lemons
    • 4 lemon wedges, to serve
    • bunch of watercress, picked into sprigs
    • extra virgin olive oil
    • balsamic vinegar
    • 4 large potatoes
    • 1 apple
    • 1 clove garlic, crushed
    • salt, and freshly ground pepper
    • vegetable oil, for shallow-frying
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    • Place the smoked mackerel, cream cheese, creamed horseradish and lemon juice in a food processor. Blend into a well-mixed paste.
    • To make the rösti, bring a large pan of water to the boil. Add in three of the potatoes and boil them in their jackets for 8 minutes exactly; drain and allow to cool.
    • Once the part-boiled potatoes are cool enough to handle, peel them and coarsely grate them into a bowl. Peel the remaining uncooked potato and grate into the bowl too, together with the apple.
    • Mix in the garlic, season well with salt and freshly ground pepper and shape into 10cm rounds, making 8 rösti in all.
    • Heat the vegetable oil in a large, heavy-based frying pan. Add in the potato rosti and fry, in batches, over a medium heat until crisp and golden on both sides. Drain on kitchen paper.
    • Dress the watercress with olive oil and balsamic vinegar.
    • To serve, place a rösti each on four serving plates, top with watercress, then another rösti, then finish each serving with a portion of smoked mackerel pâté and a lemon wedge.


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