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Smoked Mackerel Pate with Greek Yogurt
A very simple recipe for a delicious light and creamy smoked mackerel pate that uses Greek yogurt instead of cream cheese.
Equipment
- Food Processor
- Measuring spoons
- spatula
Ingredients
- 200 grams Smoked Mackerel
- 2 tablespoon Greek Yogurt
- 1 teaspoon Creamed Horseradish
- Juice of half a lemon
Instructions
- Remove the skin from 200 g smoked mackerel.
- Put 2 tablespoons of Greek yogurt and 1 teaspoon of creamed horseradish into your food processor.
- Break up the smoked mackerel fillets and add to the food processor with the juice of half a lemon. Process until smooth, then use a spatula to transfer to a serving dish.
- Serve with crusty french bread or oatcakes and crackers.
Notes
Cream Cheese
Use 50 g cream cheese or Creme Fraiche instead of Greek Yogurt for a richer pate
Horseradish
If you don't like horseradish or don't have any, then you can leave it out completely or substitute a tsp of Dijon Mustard.
Wild Garlic Variation
Add a large handful of roughly chopped wild garlic leaves to the food processor and process with the rest of the ingredients.
Nutrition
Calories: 84kcalCarbohydrates: 0.4gProtein: 11gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 24mgSodium: 51mgPotassium: 217mgFiber: 0.04gSugar: 0.3gVitamin A: 31IUVitamin C: 1mgCalcium: 21mgIron: 1mg