Quick Smoked Mackerel Pâté with Crackers

On the table in: 10 mins
Serves: 1
Origin: British

Ingredients:

  • 35 grams smoked mackerel fillet (skin removed)
  • 15 mls low-fat natural bio yoghurt
  • 14 grams natural whey protein powder
  • 1 tsp lemon juice
  • 1 tsp horseradish sauce
  • sea salt and freshly ground
  • black pepper
  • 25 grams low-fat cottage cheese
  • 2 No-No crackers
  • 1 handful rocket leaves
  • a little paprika, for garnish

Nutritional Information

Per serving: 330 calories; 25g carbohydrates; 31g protein; 10g fat; 2g fibre
*nutritional data is indicative and may vary depending on the brand of ingredients used.

Instructions:

  1. Flake the mackerel fillet into a mixing bowl and then add the yoghurt, protein powder, lemon juice and horseradish sauce.
  2. Beat well with a fork until thoroughly combined and season with sea salt and freshly ground black pepper. Check seasoning and add more if required.
  3. Arrange the crackers and rocket on a serving plate and spoon the pâté onto the plate, sprinkling a little paprika over the top.

Chef’s suggestions:

  • The pâté tastes even better chilled, if you have time.
  • You can make the pâté in an electric blender, but you would need to double or quadruple the amounts for most blenders (the surplus will keep in a covered container in the fridge for 2–3 days).
  • You can make a similar pâté using canned, drained tuna fish.
  • If you can’t find No-No crackers, use another brand of virtually fat-free crackers.
  • For gluten-free, replace the No-No crackers with gluten-free crisp bread.