Smoked mackerel spread with pickled cucumber

Preparation info
  • Serves


    • Difficulty


Appears in
What to Eat Next

By Valentine Warner

Published 2014

  • About

It’s not potted, it’s not pàté, so spread was my last option, as whip didn’t sound great. Hot buttered toast, white wine and lounging kitchen chat are great accompaniments for my smoked mackerel spread.


  • 4 smoked mackerel fillets (not the peppered ones in this case, although they would work), skin removed
  • 100 g fridge-cold unsalted butter, cut into cubes


  1. To make the pickled cucumber, mix the cucumber slices with the sea salt and leave to drain in a colander for 30 minutes, tumbling regularly.
  2. In the meantime, in a small saucepan over a gentle heat, warm the vinegar with the sugar and, when the sugar has dissolved, drop in the tea bag. Leave it there for only 20 seconds or so, as you want to taste it but not too