Irish Smoked Mackerel and Caper Pâté on Oatcakes

Shopping list

• 200 g smoked mackerel fillets — skin removed, flaked

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• 100 g crème fraîche

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• 1 tbsp lemon juice

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• 1 tbsp capers — drained and chopped

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• 1 pinch black pepper — freshly ground

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• 100 g wholemeal flour

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• 100 g rolled oats

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• 0.5 tsp baking powder

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• 2 tbsp rapeseed oil

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• 60 ml cold water — approx

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Step by step

1. 1

   Preheat your oven to 180°C (160°C fan). Line a baking tray with parchment.

2. 2

   For the oatcakes: combine the wholemeal flour, oats and baking powder in a bowl. Rub in the rapeseed oil, then add enough cold water to form a firm dough.

3. 3

   Roll the dough out on a lightly floured surface to about 3 mm thick. Cut into rounds or squares and arrange on the baking tray.

4. 4

   Bake for 15– 18 minutes until the oatcakes are crisp and lightly golden. Cool on a wire rack.

5. 5

   For the pâté: place the flaked mackerel, crème fraîche, lemon juice, capers and black pepper in a bowl. Mash together with a fork until well mixed but still slightly chunky.

6. 6

   Taste and adjust seasoning if needed—capers bring saltiness, so you may not need extra salt.

7. 7

   Serve the pâté in a small bowl alongside the oatcakes, or spread directly onto each oatcake for individual servings.