Parsley-coated smoked mackerel pâté

Parsley-coated smoked mackerel pâté


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About this recipe: 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.

Chrissie Lloyd

Serves: 4 

  • 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

Prep:1hr10min  ›  Ready in:1hr10min 

  1. 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.
  2. 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.
  3. 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.

Nutrients per serving

Vitamins B12, C, B6, niacin

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