Smoked Mackerel Pate

I come from a family of overachievers - as well as being doctors, solicitors, medical students, and marathon runners, they are all incredible cooks. And I’m not just talking about being able to follow a recipe, no I’m talking about making their own yoghurt/butter/chorizo/bacon/smoked pigeon/dumpling wrappers and of course pates. When I was a budget-conscious student, and smoked salmon was out of budget, my brother shared his smoked mackerel pate recipe with me. It’s been a firm favourite ever since. Over the years I’ve twecked it a little so feel free to play around until you find the flavour and textures you like best.

This is a great way to get a portion of oily fish which is excellent for heart health. Serve it with some salad, sliced cucumber and tomatoes with oat cakes for a picnic-inspired lunch! Or take it on a picnic, serve as a canape or a starter on fancy crackers.

Ingredients

1 Packets of smoked mackerel fillets (plain/black pepper flavoured)

1 Tbs Mayonnaise

2 Tbs Yogurt

Juice of half a lemon

Take the skin off the fillets. Place all the ingredients into a blend and blend until it is the desired texture- I like a more chunky rustic texture than pure smooth but do what you like best!

Taste and add more lemon juice of you feel it needs it.

You can also add some chopped parsley or chives, but I prefer it just very lemony.