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This recipe is from Scottish cookery book writer, special diet and healthy eating expert Liz Ashworth.
Mackerel Pate No Dairy
Serves 4 people
Takes 10 minutes to make
No cooking required
Ingredients:-
1 tin Peppered Mackerel in Organic Sunflower Oil – drained
Keep the oil and use for cooking any fish based sauce or stir fry.
1 small tin (125g approx) chick peas
Chilli flakes
Lemon Juice
Sea Salt
Dry white wine if liked
Method:-
Drain the chick peas but reserve some of the liquid.
Process to a smooth paste in a food processor adding some reserved liquid as required to make a soft consistency.
Add the flaked skinned mackerel and process till smooth adding dry white wine, a generous pinch chilli flakes and about 1 tablespoon lemon juice.
Taste and adjust seasoning as needed.
Chill and serve with taco chips, sticks of carrot, cucumber and celery, mini oatcakes or oat bakes.
Cook’s Tip
Process a large tin of chick peas and divide into 3 parts to make a fish selection of pates suggest using:-Fish4Ever SardinesFish4Ever Herring.
Add a few Fish4ever Anchovies to the sardines and herring to give more flavour if liked.
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Mackerel Pate with dairy
Ingredients (serves 4)
1 tin of Fish4Ever peppered Mackerel
1-2 tbsp Capers (to taste)
½ - 1 red onion (to taste)
handful of Dill
handful of Parsley
100g Butter or light cream cheese.
Method:
Finely chop red onion, capers, dill & parsley.
Remove mackerel from tin and mash.
Combine all ingredients except butter together and chill in the fridge for an hour.
Remove mixture from fridge and add the softened butter return to fridge for 30mins.
For a less fattening option add half a tub of light/low fat cream cheese instead of the butter.
Serve with baguette or melba toast.
For a dip try a tub of crème fraiche mixed with 2-3 tbsp horseradish sauce (to taste).
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