MACKEREL AND HORSERADISH PATE
2 ½ tins x 110g each Peppered Mackerel fillets
1 tbsp horseradish sauce
¼ tsp paprika
Juice and zest of 1 lemon
Large handful of fresh coriander, chopped
3 tbsp Greek yoghurt
3 tbsp mayonnaise
1 spring onion finely chopped
1 tbsp sunflower or pumpkin seeds
1
- Drain the mackerel and break into small pieces; put in a food processor together with the horseradish, paprika, lemon, coriander, yoghurt and mayonnaise until smooth; place in the fridge to thicken up a little
2
- Sprinkle the chopped spring onions and seeds on top and spread on crackers or oat cakes
