Mackerel paté
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Mackerel paté

By Silvana Franco

Blend smoked mackerel with soft cheese, horseradish sauce and lemon juice to make this easy paté. Top with a sprinkling of cayenne and serve with toast

  • Prep:15 mins
    No cook
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 205
  • fat 17g
  • saturates 6g
  • carbs 2g
  • sugars 0g
  • fibre 0.4g
  • protein 10g
  • salt 1.07g

Ingredients

  • 250g - 300g ready-to-eat smoked mackerel fillets
  • 165g soft cheese
  • 1 lemon , zested and juiced
  • 2 tbsp horseradish sauce
  • 15g fresh parsley, chives or dill, finely chopped
  • pinch of cayenne (optional)
  • toast and butter, to serve

Method

  1. Skin the mackerel and break the fillets up into small pieces. Add the soft cheese, lemon zest and horseradish sauce and mix well together with a fork.

  2. Season with salt and freshly ground black pepper, to taste, and add lemon juice, to taste. Stir in most of the herbs then cover and chill until ready to serve.

  3. Sprinkle with a little cayenne, if using, and remaining herbs and serve with warm, buttered toast.

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