This is a great pate to have in the fridge as it's an easy way to get oily fish into your diet and provides both protein and the essential fatty acid, omega 3. Eat with soups and salads but it also works as a dip with crudites and crackers or use to top a jacket potato.
400g smoked mackerel
200g cream cheese or natural Greek yogurt
Zest and juice of one lemon
Few parsley leaves
1. Skin the mackerel if you wish.
2. Whizz all the ingredients together in food processor to make a rough pate
3. Season with salt and pepper
4. Add a dash of chilli or cayenne to garnish or a few parsley leaves.
5. Serve with salads, bread and soup, as a dip for crudites or use to fill a jacket potato.
