Smoked mackerel pâté platter
- Jennifer Irvine
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Serves 2
Easy
Prep: 8 mins
No cook
A star rating of 4 out of 5.2 ratingsRate
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Serve a pick-and-mix lunch plate of smoked fish dip, oatcakes, celery, artichokes and coleslaw
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Ingredients
Nutrition
Units:
MetricUS
-
2 small smoked mackerel
fillets (about 75g), skin removed
-
3 tbsp low-fat natural yogurt
-
juice ½ lemon
To serve
-
8 oatcakes
-
4 celery
sticks, cut into batons
-
4 radishes
-
4 artichoke hearts
from a jar, halved
-
apple coleslaw
(from Lemony chicken skewers, see 'goes well with')
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Nutrition: per serving
- kcal581
- fat29g
- saturates10g
- carbs35g
- sugars11g
- fibre9g
- protein23g
- salt3g
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Method
-
step 1
In a bowl, roughly mash the mackerel and add the yogurt, lemon juice and some black pepper. Mash again until you have a chunky pâté. Put it in a bowl, ready to serve.
-
step 2
Arrange the other ingredients on a large serving platter, with the mackerel pâté alongside, and tuck in.
Recipe from Good Food magazine, July 2014
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A star rating of 4 out of 5.2 ratings
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