Speedy Smoked Mackerel

Saturday 26th September 2020

Speedy smoked mackerel pate

SERVES: 2-3 BUT RECIPE CAN EASILY BE DOUBLED

It is surprising how quickly you can make a delicious pate from a packet of smoked mackerel fillets and some Greek natural yoghurt. The pate also makes a delicious filling for jacket potatoes, transforming it into a tasty main meal. Serve with coleslaw or mixed salad.

Leftovers are delicious the next day, when used as a filling in sandwiches.

INGREDIENTS

1 x 237g (approx.) pack smoked mackerel fillets, skins removed

3 spring onions, white part only, chopped

4 heaped tbsp Greek natural yoghurt

Juice ½ small lemon

2 tbsp freshly snipped chives

2 tbsp freshly chopped parsley, preferably, or 1 tsp dried parsley

Freshly ground black pepper

4 mini gherkins, sliced (optional)

TO SERVE

Carrot and celery sticks; freshly made wholemeal toast

1 Roughly chop the smoked mackerel and put it into a medium-size mixing bowl

2 Add all remaining ingredients, except the gherkins

3 Beat well with a wooden spoon to combine into a rough textured pate

4 Fold in the chopped gherkins

5 Turn into a small pate dish, cover with cling film and chill until ready to serve 

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