Smoked Mackerel Pate with Abel and Cole
I thought I would share this recipe not so much for the kids (although they may well like it) but more for busy parents who might have guests popping by over the holidays. This is beautifully simple to make, very healthy and elegant enough to serve to guests or just enjoy on your own for lunch.
I have to give credit where credit is due: this recipe is based on one given by David Cameron that I randomly read in The Guardian and tried out with what I had on hand from Abel and Cole. My kids were not hugely impressed, but the adults certainly were!!
- Smoked mackerel – 150 grams
- White onion
- Yeo Valley Greek Style Yogurt
- Mustard or horseradish
Place the onion and celery into the food processor and give it a quick chop, put in the mackerel (good chefs will remove the skin with painstaking efforts, I keep it on and chop it up longer so no one notices) put in 2-3 big dollops of Greek style yogurt and squeeze a bit of lemon in. Some vinegar based mustard or horseradish. Give it all a quick whirl in the food processor and adjust the ingredients to your taste.
Serve with oat biscuits or spread across toast. You might get your kids to eat them as little finger sandwiches. You can also boil salad potatoes and cover in the pate.Tweet