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Smoked mackerel pate

Always good to have a bowl in the fridge


Makes a bowlful (200g)

1 230g packet smoked mackerel
1 teaspoon horseradish
2 tablespoons greek yoghurt
1 tablespoon crème fraiche
freshly ground black pepper
juice of ½ lemon
Handful of chopped parsley, sprinkling of paprika (optional)

Take the skin off the mackerel and put in a blender and whizz briefly. Add the horseradish, yogurt, crème fraiche and black pepper, whizz until well mixed. Scrape out into a bowl and stir in chopped parsley if you like.

Serve with strips of toasted pitta bread or carrot and celery sticks.

Approximate cost £3.45