Galway Bay’s Smoked Peppered Mackerel and Cream Cheese Pate accompanied by a Sweet Cucumber and Red Pepper Pickle

This dish is very simple to prepare and the sweet sour pickle compliments the smoky - saltines of the mackerel beautifully. The recipe makes 8 good size starter portions.

For the Pickle: 

The pickle should be made one day in advance and placed in a tightly covered container in a refrigerator.

Ingredients:
400g      cucumber not peeled cut into very thin strips
300g      roast red pepper from a jar cut into very thin strips   
100g      shallots peeled and cut into very thin strips

Method:

Place the above ingredients in a bowl 

Combine the ingredients below in a separate bowl and pour over the mix from above.

300g      sugar
1            level teaspoon of salt
200 ml   of white wine vinegar

For the Pate:

Ingredients:

500g    smocked peppered mackerel - skin and bones removed
150g    cream cheese
            lemon juice to taste
1          Small bunch of fresh herbs such as dill, chervil, chive finely chopped

Method:

With two forks brake up the mackerel and combine with the cheese into a smooth pate like consistency with  the fibre of the mackerel still showing. Add lemon juice to your liking. At last add the herbs and mix gently again until evenly distributed.

Serve as shown in the picture or place the pate in small ramekins with the pickle and some lettuce on the side. Home made soda bread or toasted sour-dough bread works very well with this dish.