Mackerel, fished from British waters between April and July, is naturally healthy. Rich in omega-3 fatty acids, it can protect against heart disease and help in the treatment of skin problems and arthritis.
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250g (9oz) smoked mackerel, skinned
2 teaspoons green peppercorns
Grated zest of 1 unwaxed lemon
6 tablespoons low-fat fromage frais
Olive oil for coating
3 tablespoons chopped parsley
Thinly sliced granary toast to serve
Method Prep:1hr10min › Ready in:1hr10min
Flake the mackerel into a blender or food processor, discarding any bones. Grind the peppercorns coarsely with a pestle and mortar or with the end of a rolling pin in a bowl. Add to the mackerel with the lemon zest.
Add the fromage frais and blend or process briefly to a smooth paste. Turn out onto a plate and shape into a ball, then flatten slightly.
Lightly oil the base and sides of a small bowl. Sprinkle the parsley into the bowl to coat evenly. Put the pâté into it and press lightly, then turn it out onto a small plate. Cover loosely with cling film and refrigerate for at least 1 hour. Serve with granary toast.