Jersey Royal Potato and Smoked Mackerel Pâté with Rye Toast

A simple and delicious pâté showcasing the best of Jersey - creamy Jersey Royal potatoes and rich smoked mackerel, served with crispy rye toast. The addition of local herbs elevates the flavour profile.

Prep Time

15 minutes

Total Time

35 minutes

Calories

575 kcal

Difficulty

Easy

Equipment

3 items

Cost

£2.38/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Breakfast•Snack•Bread

Cuisine:

Cooking Style:

Dietary:

Mood:

Ingredients

Servings

500gJersey Royal potatoes(Small to medium size, scrubbed clean)

£2.50

200gSmoked mackerel fillets(Skin on or off, your preference. Check for bones and remove.)

£3.20

50gJersey butter(Unsalted)

£1.25

2tbspJersey milk(Full fat for richness)

£0.10

1tbspLemon juice(Freshly squeezed)

£0.20

1tbspFresh chives(Finely chopped)

£0.40

1tbspFresh parsley(Finely chopped)

£0.30

To tasteBlack pepper(Freshly ground)

£0.05

4slicesRye bread(Sliced)

£1.00

4Radishes(Thinly sliced, for garnish (optional))

£0.50

Total Cost

£9.50

£2.38 per serving

Instructions

1.
Place the Jersey Royal potatoes in a saucepan and cover with cold water. Bring to a boil and simmer for 15-20 minutes, or until tender.
2.
While the potatoes are cooking, prepare the smoked mackerel by removing any bones and skin if desired. Flake the mackerel into a bowl.
3.
Once the potatoes are cooked, drain them well and return them to the saucepan. Add the Jersey butter and mash until smooth.
4.
Add the flaked smoked mackerel to the mashed potatoes, along with the lemon juice, chopped chives, and parsley. Season with black pepper to taste.
5.
Gradually add the Jersey milk, one tablespoon at a time, until the pâté reaches your desired consistency. It should be smooth and creamy but not too runny.
6.
Transfer the pâté to a serving dish. Cover and chill in the refrigerator for at least 30 minutes to allow the flavours to meld.
7.
While the pâté is chilling, toast the rye bread slices until golden brown and crispy.
8.
Serve the chilled pâté with the toasted rye bread. Garnish with thinly sliced radishes if desired.

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My Notes

Nutrition Information

Nutrition per serving (295g)

575 kcal / 2406 kJ

Carbs

38g

15% of RDA

Fat

35g

50% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

5 g

6% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

18 g

90% of RDA

Chef's Tips

For a smoother pâté, use a food processor or blender to combine the ingredients.

If you don't have fresh herbs, you can use dried herbs instead. Use about half the amount.

The pâté can be made ahead of time and stored in the refrigerator for up to 2 days.

Serve the pâté with a side salad of locally grown leaves for a complete and satisfying snack.

Cooking Equipment

Saucepan

Food processor or blender

Toaster or oven grill

Wine Pairings

No wine pairing suggestions available for this recipe.

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