Tangy Smoked Mackerel Pate

This is probably one of the easiest light meals you are ever likely to make, makes a great lunch and tastes delicious. Can be served with a crisp salad or spread it across a slice of whole grain bread to make the meal more substantial.

Ingredients:

115g smoked mackerel fillet

60g quark or virtually fat free fromage frais

½ teaspoon balsamic vinegar

½ teaspoon Worcestershire sauce

Freshly ground black pepper

1 tablespoon snipped chives

Mixed salad leaves or toasted bread, to serve

Lemon wedges, to garnish

Directions:

  1. Carefully remove any bones from the smoked mackerel and discard the skin.
  2. Put the smoked mackerel in a food processor or food blender with the quark of fromage frais, balsamic vinegar and Worcestershire sauce. Add a grinding of black pepper.
  3. Blitz briefly until all ingredients are combined to a smooth mixture.
  4. Mix in the chives and then press the smoked mackerel mixture into a small dish, cover in cling film and chill in the fridge until require.
  5. Serve the pate with some mixed salad leaves or spread on toast, garnished with lemon wedges.

 

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