Simon Rimmer smoked mackerel pate with chilli beetroot relish recipe on Sunday Brunch

Simon Rimmer served up tasty smoked mackerel pate with chilli beetroot relish on Sunday Brunch.

The ingredients are: 400g smoked mackerel, skinned, 150g full fat cream cheese, 100g crème fraiche, juice and zest of half a lemon, 10g 1 tpsp chopped dill, 10g 1 tbsp capers, 1 finely diced red onion, 2 cloves crushed garlic, 450g 500g beetroot, diced (pre-cooked vac pack is fine), 1 teaspoon chilli flakes, 1 tablespoon tamarind sauce, 175g demarera and 175g red wine vinegar.

Dark rye to serve.




See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.

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