Ingredients
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125g mackerel fillets, cooked and skin removed
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4 tbsp Greek yoghurt (0% fat)
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1/2 lemon, zested, plus 1/2 tbsp of juice
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1 tsp capers, finely chopped
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Dijon mustard, to taste
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flat-leaf parsley, finely chopped
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2 spring onions, trimmed and finely sliced
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TO SERVE
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oatcakes
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1/4 cucumber, cut into rings
Directions
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Flake the mackerel fillets, removing any visible bones as you go. Place half the mackerel in a blender with the Greek yoghurt, lemon zest and juice, capers and Dijon mustard. Blend until smooth.
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Gently fold in the remaining mackerel and spring onions and season generously with salt and pepper.
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Spoon the pate into a ramekin and garnish with extra parsley. Serve with cucumber and oatcakes for a quick lunch or easy appetiser.