Mackerel Pate with Beet Salsa

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Mackerel Pate with Beet Salsa
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 30 min.
Ready in

Ingredients

for
4
Ingredients
14 ounces Smoked Mackerel
1 cup Crème fraiche
2 tablespoons ready-made creamed Horseradish
2 ⅔ cups Beets (peeled and finely chopped)
2 shallots (peeled and finely chopped)
1 Apple (peeled, cored and finely chopped)
4 tablespoons brown sugar
4 tablespoons Red wine vinegar
2 tablespoons lemon juice
¼ cup Red wine
2 tablespoons parsley (chopped)
To serve
whole grain bread
How healthy are the main ingredients?
MackerelparsleyshallotApplewhole grain bread

Preparation steps

1.
In a food processor, blend the mackerel, creme fraiche and creamed horseradish to a smooth consistency. Season with pepper, spoon into four small dishes and chill for at least 2 hours.
2.
Mix together the chopped beets, shallots and apple.
3.
Add the sugar, vinegar and lemon juice and marinate for ca. 20 mins.
4.
Bring to a boil and simmer for 15-20 mins stirring occasionally until cooked.
5.
If necessary, add a little red wine but do not let the relish become too liquid.
6.
Season with salt, add parsley and let cool.
7.
Serve the pate and relish with whole-grain bread if desired.