Ingredients

Pâté:

• 4 Smoked mackerel fillets 
• 200g Cream cheese 
• 2 Spring onions 
• 2 tbsp Snipped chives 
• 1/4 tsp Ground ginger 
• 1 tbsp Ground black pepper

Relish:

• ½ Red Chilli 
• 1 Red pepper 
• 1 Onions 
• 3 tbsp Butter 
• 50g Demerara sugar 
• 1 tsp Cumin seeds 
• 1 tsp Black onion seeds 
• 5 tbsp White wine vinegar 
• 1 tbsp Cornflour 

Tools

• Food Processor

Method

For the relish:

1. Attach the knife blade to the food processor.
2. Attach the thick slicing disc to the food processor.
3. Peel the onion and then slice and reserve.
4. De-seed the chilli and red pepper then slice in the food processor bowl.
5. Heat the butter in a saucepan.
6. Add the onions and 10g of the sugar.
7. Gently cook until the onions darken to a golden colour.
8. Add the rest of the vegetables and black onion seeds and cook gently until the vegetables have nearly softened (you need a bit of a crunch).
9. Add the white wine vinegar and the rest of the sugar and bring to the boil.
10. Allow to boil vigorously for 1 minute.
11. Reduce the heat to a simmer and cook for 30 minutes.
12. Dissolve the cornflour in a separate bowl with a little water.
13. Add this to the mixture stirring to thicken the liquid.
14. Take the pan off the heat and allow the mixture to cool.
15. Place in a clean container and store in the fridge.

For the pâte:

1. Attach the knife blade to the food processor.
2. Chop the spring onions, chives, ground ginger and ground pepper in the food processor.
3. Peel the skin off the fish fillets.
4. Add the fillets to the bowl, process to a purée.
5. Add the cream cheese and pulse until the mixture is just combined.
6. Place the mixture into a container and store in the refrigerator

To serve:

1. Place a quenelle of the pâté onto a piece of a toasted bread crouton, serve with a simple salad and a spoonful of the relish. (To make a quenelle of pâté, place a dessert spoon into a mug of hot water and scrape the spoon over the top of the pâté just enough to pick up a serving of the pate).

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