About this recipe:This pate combines the health benefits of oily fish and nuts, a combination which goes surprisingly well together. It can be eaten as a lunch or snack on bread or toast and takes minutes to prepare from canned fish. Sardines or any other oily fish could be substituted for mackerel.
80 to 100g (3 to 4 oz) tinned cooked mackerel fillets
1 tablespoon vinegar
good sprinkling ground black pepper
1 teaspoon mixed dried herbs
1 clove garlic, crushed
40g (1 1/2 oz) mixed raw nuts, such as Brazils, walnuts, cashews, and almonds
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Method Prep:10min › Ready in:10min
Drain contents of fish from the tin and mash with a fork in a small pot. Add the vinegar, pepper, herbs and crushed garlic clove.
Grind the nuts to a powder in a blender or coffee grinder and mix into the contents of the bowl.
Pat the mixture down flat in the bowl with the back of a spoon to make it firm. Cover the bowl with clingfilm and store in the fridge until required. It can be kept safely for a few days.
Serve with fresh bread or toast with a little extra virgin olive oil drizzled over the bread.
Make it healthier
Use tinned mackerel in spring water to cut down on salt. Peanuts can be used for this recipe but make sure they are roasted and preferably unsalted! Raw peanuts can be hard to digest - they certainly are for me.
Keep a bottle of vinegar with herbs and garlic already added for quickness and flavour.