Recipe: Smoked Mackerel Pate
One of my favourite quick lunches, healthy, low-calorie, very tasty and it freezes well.
Smoked Mackerel Pate is such an easy Pate to make, and is very ‘moorish’. We love it served with our own Beetroot, and with either toast or crusty slices of batons, as in the Erik’s photo. Mackerel is one of the oily fish, which is so good for your bones, and also your brain.
Just use a food processor – this is the low-calorie version – put in the Smoked Mackerel, including the skin, a tub of Philadelphia Light, a tablespoon of Horseradish sauce finely grated skin of a washed lemon, juice of half a lemon, tablespoon of chopped Parsley and I enjoy a good twist of spicy Black Pepper. (The high calorie, richer version has a mixture of double cream and Greek yoghurt instead of the Philadelphia Light).
Just whiz it up in the food processor, adding a bit more horseradish if required, or lemon juice, until you are happy with the taste.
Toast some bread or bruschetta slices, spread with butter or low-calorie spread, slice the beetroot and plate up. I often grate a bit more lemon zest over the top of the Smoked Mackerel Pate. Then just sit back and enjoy. This low-calorie version still tastes incredibly rich, and we have to stop ourselves eating it all up. But any left over can be covered in Cling Film, bagged up and frozen.