Smoked Mackarel Pâté

Smoked Mackarel Pâté

Mackerel and beetroot pâté

2 smoked mackerel fillets
1 lemon
1 large beetroot

Mackerel and gooseberry pâté

2 smoked mackerel fillets
8tbs gooseberry purée

For both pates remove skin from the mackerel fillets and break into pieces.

Beetroot – 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 pudding bowl and chill.

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

Serve on ANTA oatcakes (see ANTA cook book page 141) or on toasted rosemary focaccia.

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