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Speedy smoked mackerel pate

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Ingredients

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	125g mackerel fillets, cooked and skin removed
	4 tbsp Greek yoghurt (0% fat)
	1/2 lemon, zested, plus 1/2 tbsp of juice
	1 tsp capers, finely chopped
	Dijon mustard, to taste
	flat-leaf parsley, finely chopped
	2 spring onions, trimmed and finely sliced
	TO SERVE
	oatcakes
	1/4 cucumber, cut into rings

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Speedy smoked mackerel pate

Name: Speedy smoked mackerel pate
Total time: 5 min
Yield: 2
Cuisine: British
Ingredients: mackerel fillets, cooked and skin removed: 125g; Greek yoghurt (0% fat): 4 tbsp; lemon, zested, plus 1/2 tbsp of juice: 1/2; capers, finely chopped: 1 tsp; Dijon mustard, to taste; flat-leaf parsley, finely chopped; spring onions, trimmed and finely sliced: 2; oatcakes; cucumber, cut into rings: 1/4

Super easy and versatile. My chunky mackerel pate only contains a handful of ingredients and takes next-to-no time to whizz up in the blender. For a bit of a kick, try adding some grated horseradish.

Features:

Cuisine:

British

5 Mins
Serves 2
Easy

Ingredients

125g mackerel fillets, cooked and skin removed
4 tbsp Greek yoghurt (0% fat)
1/2 lemon, zested, plus 1/2 tbsp of juice
1 tsp capers, finely chopped
Dijon mustard, to taste
flat-leaf parsley, finely chopped
2 spring onions, trimmed and finely sliced
TO SERVE
oatcakes
1/4 cucumber, cut into rings

Directions

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.
Gently fold in the remaining mackerel and spring onions and season generously with salt and pepper.
Spoon the pate into a ramekin and garnish with extra parsley. Serve with cucumber and oatcakes for a quick lunch or easy appetiser.