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Mackerel paté with curried onions and lemon

Creamy mackerel paté with smoky curried onions and bright lemon.
Velvety, gently spicy, and irresistibly savory—made for toast.
Top it and dig in: fresh, smooth, and full of bold flavor.

lunch ⏱ 60 min 510 kcal / portion 22.0 g carbs / portion (estimated) fishglutenmilk 🔗 Original source

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Mackerel paté with curried onions and lemon
v4 · rb0e705f985 20260727Z1751 37 ml olive oil salt to taste 4 pieces spring onion 10 pieces sourdough slice 🍳 ⏱ 12-15 min cook onions in butter and curry powder until soft and translucent ⏳ ⏱ 5 min cool the curried onion butter ⏳ ⏱ 10-15 min · ⏳ 10 min chill the curried onion butter until semi-solidifies 🔪 mix mackerel with creme fraiche, horseradish, cracked black pepper, spring onions, lemon zest and juice and quarter-teaspoon of salt until just combined ⏳ ⏳ 1 min chill or rest the paté 0-? min until ready 🌀 mix chilli, chopped lemon flesh, olive oil and quarter-teaspoon of salt to make the lemon topping 🍳 toast the sourdough slices and cut into halves at an angle 🍽 spread curried onion butter on the toasts and then spoon mounds of paté on top, scatter over reserved spring onion greens and spoon on lemon topping make half-teaspoon of salt for onion butter ⏳ reserve spring onion greens from spring onions and set aside 🌀 combine to make quarter-teaspoon of salt for lemon topping Mackerel paté with curried onions and lemon 2 pieces onion 200 g butter 4 tsp curry powder black pepper to taste 340 g mackerel 120 g creme fraiche 2½ tsp horseradish 1¼ tsp cracked black pepper 1½ tsp lemon zest 1½ tsp lemon juice 1 piece red chilli 1 piece lemon onion, butter, curry powder, black pepper 30 ml red chilli, lemon 7 ml
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Preparation steps

  1. cook onions in butter and curry powder 12-15 min until soft and translucent
  2. cool the curried onion butter 5 min
  3. chill the curried onion butter 10-15 min until semi-solidifies
  4. mix mackerel with creme fraiche, horseradish, cracked black pepper, spring onions, lemon zest and juice and quarter-teaspoon of salt until just combined
  5. chill or rest the paté 0-? min until ready
  6. mix chilli, chopped lemon flesh, olive oil and quarter-teaspoon of salt to make the lemon topping
  7. toast the sourdough slices and cut into halves at an angle
  8. spread curried onion butter on the toasts and then spoon mounds of paté on top, scatter over reserved spring onion greens and spoon on lemon topping
  9. make half-teaspoon of salt for onion butter
  10. reserve spring onion greens from spring onions and set aside
  11. combine to make quarter-teaspoon of salt for lemon topping

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