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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