Smoked Mackerel and Beetroot Pâte/ Smoked Mackerel and Gooseberry Pâte

MACKEREL AND BEETROOT PÂTÉ

2 smoked mackerel fillets

1 large beetroot

1 lemon

salt and pepper

Remove the skin from the mackerel fillets and break into pieces.  Chop the beetroot, add to the mackerel and lemon juice and blitz with a hand held blender (or in a food processor).  Season then turn into an ANTA porridge bowl

MACKEREL AND GOOSEBERRY PÂTÉ

2 smoked mackerel fillets

8 tbsp gooseberry puree

salt and pepper

Remove the skin from the mackerel fillets and break into pieces.  Blitz the mackerel and half the gooseberry puree with a hand held blender (or in a food processor). Season, and add further purée – you may not need it all. Then turn the mixture into an ANTA pudding bowl and chill.