Smoked salmon, dill & lemon paté
Five minutes is all you need to whip up this creamy fish dish, great served as a dip or starter
Mackerel paté
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 4 - 6
Skip to ingredients
- 250g - 300g ready-to-eat smoked mackerelfillets
- 165g soft cheese
- 1 lemonzested and juiced
- 2 tbsp horseradish sauce
- 15g fresh parsleychives or dill, finely chopped
- pinch of cayenne(optional)
- toastand butter, to serve
Nutrition: Per serving (6)
- kcal205
- fat17g
- saturates6g
- carbs2g
- sugars2g
- fibre0.4g
- protein10g
- salt1.07g
Method
step 1
Skin the mackerel and break the fillets up into small pieces. Add the soft cheese, lemon zest and horseradish sauce and mix well together with a fork.
step 2
Season with salt and freshly ground black pepper, to taste, and add lemon juice, to taste. Stir in most of the herbs then cover and chill until ready to serve.
step 3
Sprinkle with a little cayenne, if using, and remaining herbs and serve with warm, buttered toast.
