Parsley-coated smoked mackerel pâté

    1 hour 10 min

    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.

    1 person made this

    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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