Zingy mackerel pate
Don’t buy smoked mackerel paste in the supermarket – it’s so easy to make your own. And it’s so much cheaper and tastier! Within 5 minutes you can whiz up a delicious spread or dip. This zingy mackerel paté has a lovely edge to it because I’ve used freshly grated horseradish (if you can’t get one – just use shop-bought horseradish sauce). Add more yogurt to create a dip, instead of a spread. Both versions are perfect for parties (as a spread on oatcakes or as a topping on nibbles); for picnics (with some bread sticks or crudités); or as sandwich filler paté. Also, this spread is very healthy, so it’s ideal for the health-conscious or those who are on a diet.
Ingredients
Method
- Remove the skin of mackerel and flake the flesh into a small food processor.
- Add the remaining ingredients and whiz, until you get a smooth paste.
- Taste and adjust the seasoning to your liking. Add more horseradish, if it’s not sharp enough.
- Transfer to a small bowl and keep it chilled until serving.