Mackerel Pâté with Celeriac and Fennel Remoulade and Elderberries by Rose Gregory of The Fat Pony in Edinburgh

The Fat Pony is an accessible, laid-back wine bar that has recently opened in Edinburgh. Our small team will happily talk you through a wine list that is constantly evolving with an aim to offer an eclectic array of red, white, rose and orange. 

Not stopping there, our obsession with the grape continues into our range of vermouth, port and sherry. 

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Still not convinced? Speak to one of our staff about our ever-changing beer and cocktail list. 

In keeping with the atmosphere of the Fat Pony, our small plates are designed with the intention that multiple plates be enjoyed by each customer.

Ingredients: Serves 6
4 smoked mackerel fillets
275g cream cheese
1 lemon 
Freshly ground black pepper 
Elderberries for garnish
Oatcakes to serve

150g of celeriac, julienned 
100g fennel sliced thinly on a mandolin 
3 tbsp good quality mayonnaise (we use homemade)
1 tbsp Dijon mustard 
Juice of half a lemon 
Small bunch of parsley, chiffonade
Salt and pepper for seasoning

1. Remove the skin and any bones from the mackerel fillets.
2. Place the smoked mackerel, cream cheese, zest of 
½ lemon and the juice into a food processor and blitz until smooth. 
3. Season with black pepper to taste.
4. For the remoulade, mix all the ingredients together, adding more lemon if the dressing is too thick. Season with salt and pepper to taste.
5. Serve as suggested in the photo with elderberries and oatcakes. Enjoy!

In association with Taste Communications.