MACKEREL AND HORSERADISH PATE

Yields1 Serving
 2 ½ tins x 110g each Peppered Mackerel fillets
 1 tbsp horseradish sauce
 ¼ tsp paprika
 Juice and zest of 1 lemon
 Large handful of fresh coriander, chopped
 3 tbsp Greek yoghurt
 3 tbsp mayonnaise
 1 spring onion finely chopped
 1 tbsp sunflower or pumpkin seeds
1

- Drain the mackerel and break into small pieces; put in a food processor together with the horseradish, paprika, lemon, coriander, yoghurt and mayonnaise until smooth; place in the fridge to thicken up a little

2

- Sprinkle the chopped spring onions and seeds on top and spread on crackers or oat cakes

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