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Finger food with Jolanta – Smoked mackerel pâté with dill and apple jelly

Serves 15

4 medium size potatoes

olive oil

150g warm smoked mackerel fillet

1 spring onion, finely sliced

2 sprigs of dill, finely chopped

4 chives, finely chopped

1 lemon, juiced and zested

70g crème fraîche

95 ml apple juice

1 gelatine leaf



  • For the apple jelly, soak the gelatine leaf in water until soft. Remove them from the water and warm in a pan with a little of the apple juice. Slowly add the rest of the juice, stir, pass through a fine sieve and refrigerate until needed.

  • Peel potatoes, slice with mandolin into thin slices and coat with the olive oil and salt; using your hands here is best!

  • Preheat the oven to 190°C. Roast in the oven for 20-30 minutes or until golden brown and crispy

  • Flake the smoked mackerel into chunks, discarding the skin and any bones you may come across.

  • Place the mackerel into a bowl with the spring onions, herbs, lemon zest and crème fraîche. Carefully fold the mixture together until fully incorporated.

  • Taste the pâté and season with black pepper and a squeeze of lemon juice. You won’t need salt as the smoked fish is salty enough already.

  • To serve, spread the pâté on the roasted potato slice and top with the dill and apple jelly



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