Smoked Mackerel Pate
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Smoked mackerel already has so much flavour built in that it hardly needs any help. Here it is whizzed with lemon and a little horseradish into a soft pate that feels indulgent without using cream cheese. Keep it rustic and serve it well chilled.
Ingredients
Tick the store-cupboard items you would like, then add them to your basket in one tap.
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Local shop250g smoked mackerel fillets, skin removed
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Local shop1 lemon, zested and juiced
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Local shop1 tsp fresh horseradish, finely grated
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Local shop2 tbsp chives, finely snipped
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Local shopto taste black pepper
Ticked items go to your Lean & Healthy basket. Fresh items like onions and herbs are best picked up from your local shop.
Method
Serves 4 · about 10 minutes from start to finish.
Break the smoked mackerel into a food processor, checking carefully for any stray bones.
Add the olive oil, lemon zest, 1 tbsp of lemon juice, the horseradish and half the chives.
Blitz until the pate is mostly smooth but still has a little texture.
Scrape it into a bowl and season with plenty of black pepper, adding a touch more lemon juice if you want it sharper.
Cover and chill for at least 20 minutes so the flavours settle.
Scatter over the remaining chives before serving.
Nutrition
Estimated per serving
Cook's tip
This is best with crunchy cucumber or celery on the side, which keeps the whole starter light and nicely low in carbs.
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Nutrition figures are estimates per serving and will vary with brands and portion sizes. Ingredient prices and availability are indicative and confirmed at the secure Shopify checkout. Blood-Sugar-Friendly describes a lower-sugar, lower-refined-carbohydrate way of cooking. It is a food style, not medical advice - please speak to a qualified professional about your own diet. Diet labels such as Gluten-Free and Dairy-Free describe the recipe as written from the ingredients listed - always check the labels on the specific products you buy.