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.
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.
- 04 Jan 2013
I love this mackerel pate & now make it at least once a week. Cheap and easy to make too. - 03 Feb 2015