Simon Hulstone mackerel pate

Simon Hulstone is a celebrated local chef, he owns and runs The Elephant restaurant in Torquay which has successfully held a Michelin Star for 14 years after becoming the first restaurant in Torquay to obtain one.

Simon and his team will be taking part in this year’s England’s Seafood FEAST, a two-week long celebration of local, quality seafood.

You can see all the Seafood FEAST events on the dedicated events page. But if you can’t wait until then, why not try one of Simon’s very own recipes in your kitchen? Here is what you need and how to prepare his mackerel pate with cucumber pickle.

Poaching liquor


  • 2 shallots peeled and finely sliced
  • 1 leek (white part) washed and finely sliced
  • 2 celery sticks washed and finely sliced
  • 1 garlic clove, peeled and crushed
  • 1 Bay leaf
  • 4 Black peppercorns
  • 3-4 fresh parsley stalks
  • 1 kilo turbot or sole bones washed and all blood removed. (chopped) 
  • 200ml dry white wine
  • 2 litres of cold water 
  • 1 lemon juiced 
  • 50ml olive oil


  1. In a heavy based pan on medium heat, sweat off the shallots and garlic without colour. 
  2. Add the bay leaf, parsley, peppercorns and fish bones. 
  3. Allow to cook for 2-3 mins, add the wine and reduce until almost dry. 
  4. Add cold water and bring to simmer. Simmer for 20 minutes, skimming constantly. 
  5. Remove from the heat and leave to stand for 20 minutes. 
  6. Add lemon juice and pass, check seasoning and store in the fridge

Mackerel Pate


  • 4x 150g mackerel fillets pin boned and skin left on
  • 75g whipped butter
  • 2-3 tbsp crème fraiche
  • ½ tsp finely grated horseradish. 
  • Smoked paprika to taste
  • Salt


  1. In a wide pan, poach the mackerel fillets in your poaching liquor until cooked. Once cooked, discard the cooking liquor and separate the flesh from the mackerel skin. 
  2. Put the mackerel flesh in a bowl add the butter, crème fraiche, horseradish, and paprika to taste
  3. Then combine all the ingredients with a fork, till the mackerel has broken up into fine strands and season (similar to a meat rillette)
  4. You want the mixture to be dry enough so you can quenelle it later on. If it isn’t just add a little more crème fraiche. Cover and chill.

Cucumber pickle


  • 1 cucumber, peeled and thinly sliced
  • 600ml water 
  • 2 cloves 
  • 1 cardamom pod
  • 4 black peppercorns
  • ½ tsp caraway seeds toasted 
  • ½ tsp mustard seeds 
  • Small bay leaf 
  • 1 Sprig of tarragon 
  • 30g salt 
  • 50g Chardonnay vinegar


  1. Heat the water up to boiling point with everything except the vinegar
  2. As soon as the water boils, remove from the heat and allow to cool
  3. When the liquor is cold add the vinegar, and put the sliced cucumbers into a kilner and cover with the vinegar mix. Leave until required, allowing longer will improve the taste.


The Elephant Restaurant by Simon Hulstone
Elephant Restaurant - Torquay, Devon

Fine dining at its very best! The multi award-winning Elephant is a Michelin star restaurant, overlooking beautiful Torquay harbour. Award winning chef Simon Hulstone runs the restaurant with his wife Katy and his talented team of chefs and friendly front of house staff. Simon has won multiple awards for his creative cuisine, and has represented Great Britain in prestigious competitions around the world. At the Elephant, they offer a changing menu based around local and sustainable ingredients, using the abundance of fantastic produce available in South Devon. They have a dedicated farm, based in Brixham which provides the team with delicious seasonal produce and free range chicken, lamb, pork and Kelly Bronze turkeys.



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