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Speedy smoked mackerel pate

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Ingredients

Adjust Servings:
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

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:
    • 5 Mins
    • Serves 2
    • Easy

    Ingredients

    • TO SERVE

    Directions

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    1. 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.

    2. Gently fold in the remaining mackerel and spring onions and season generously with salt and pepper.

    3. Spoon the pate into a ramekin and garnish with extra parsley. Serve with cucumber and oatcakes for a quick lunch or easy appetiser.

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