Jersey Royal Potato & Smoked Mackerel Pate Toasts with Pickled Cucumber

A delicious snack showcasing Jersey's best: creamy Jersey Royal potatoes and rich smoked mackerel pate, perfectly complemented by tangy pickled cucumber on toasted crostini.

Prep Time

20 minutes

Total Time

45 minutes

Calories

750 kcal

Difficulty

Easy

Equipment

3 items

Cost

£2.64/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

500gJersey Royal Potatoes(Small to medium size, scrubbed but not peeled)

£2.50

200gSmoked Mackerel Fillets(Skin off, pin bones removed)

£3.50

50gJersey Butter(Unsalted)

£1.25

3tbspJersey Milk(Full fat)

£0.15

2tbspFresh Dill(Chopped)

£0.75

1tbspLemon Juice(Freshly squeezed)

£0.20

to tasteBlack Pepper(Freshly ground)

£0.10

to tasteSea Salt

£0.10

1Baguette(Sliced into 1cm thick rounds)

£1.00

2tbspOlive Oil

£0.30

0.5Cucumber(Medium sized, ideally local seasonal cucumber)

£0.40

60mlWhite Wine Vinegar

£0.15

2tbspGranulated Sugar

£0.05

0.5tspDill Seeds(Optional)

£0.10

Total Cost

£10.55

£2.64 per serving

Instructions

1.
Preheat oven to 180°C (160°C fan/ Gas Mark 4).
2.
Wash and scrub Jersey Royal potatoes. Place in a saucepan, cover with cold water and bring to the boil. Cook until tender, about 20-25 minutes.
3.
While the potatoes are cooking, prepare the pickled cucumber. Thinly slice the cucumber (mandoline or sharp knife).
4.
In a small saucepan, combine white wine vinegar, sugar, and dill seeds (if using). Bring to a simmer, stirring until the sugar dissolves.
5.
Pour the hot vinegar mixture over the sliced cucumber and let it cool and pickle for at least 20 minutes. Can be made in advance and stored in the fridge.
6.
While the cucumbers are pickling, brush the baguette slices with olive oil and arrange them on a baking sheet. Toast in the preheated oven for 8-10 minutes, or until golden brown and crispy. Set aside to cool.
7.
Once the potatoes are cooked, drain them well. Return them to the saucepan and mash or rice them while still hot. Add the Jersey butter and Jersey milk, and stir until smooth and creamy.
8.
Flake the smoked mackerel into the mashed potatoes. Add chopped fresh dill and lemon juice. Season with black pepper and sea salt to taste. Mix gently to combine without over-mixing.
9.
Spread the potato and mackerel pate generously onto each toasted crostini.
10.
Top each crostini with a spoonful of pickled cucumber. Garnish with a sprig of fresh dill, if desired.
11.
Serve immediately and enjoy!

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My Notes

Nutrition Information

Nutrition per serving (250g)

750 kcal / 3138 kJ

Carbs

55g

21% of RDA

Fat

45g

64% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

15 g

17% of RDA

Sodium

800 mg

35% of RDA

Saturated Fat

20 g

100% of RDA

Chef's Tips

For a smoother pate, use a food processor or immersion blender to blend the potato and mackerel mixture.

The pickled cucumber can be made a day ahead and stored in an airtight container in the refrigerator.

If you can't find dill seeds, substitute with a pinch of dried dill.

For a spicier kick, add a pinch of red pepper flakes to the pickling liquid.

Cooking Equipment

Oven

Stove

Food Processor or Potato Ricer

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a smoother pate, use a food processor or immersion blender to blend the potato and mackerel mixture.

The pickled cucumber can be made a day ahead and stored in an airtight container in the refrigerator.

If you can't find dill seeds, substitute with a pinch of dried dill.

For a spicier kick, add a pinch of red pepper flakes to the pickling liquid.

Jersey Royal Potato & Smoked Mackerel Pate Toasts with Pickled Cucumber

Ingredients

Instructions