Smoked Mackerel Pate

Ingredients

• 1 packet of smoked mackerel or 2 tins of mackerel
• 2 tbsp organic Bio live low fat yoghurt
• 1/2 lemon, juiced
• 2 tsp creamed horseradish or 1 tsp of mustard powder
• Lots of fresh dill
• Black pepper to taste

Method

1. Remove skin from mackerel and place in blender/food processor. Add all ingredients and blend.

2. If you haven’t got a blender then just mash the mackerel with a fork along with the lemon juice and slowly add the rest of the ingredients to it.

This paté is great on oatcakes, rye bread or as a dip for vegetables.  Perfect for snacking on and or even having for breakfast as it is a great source of protein.

Storing

The paté stores well in the fridge for a couple of days in an air-tight container or freezes well.

Please don’t waste the remainder of the dill, chop or blend the dill and place into ice cube trays with a little water and freeze. These cubes are handy when you come to make the paté again or add to stews and stirfry’s. Again freeze the lemon by squeezing into an ice cube tray for future pates. De-freeze the cubes in a tiny amount of boiling water and throw in the blender or better still have a cup of warm water every morning with a squeeze of lemon juice.

Nutritional information:

• Mackerel is one of the richest sources of omega 3. This essential fatty acid helps to make the blood less sticky which helps to reduce the risk of clots making it excellent for good heart health.  It is also an anti-inflammatory and also helps balance hormones.
• Bio low fat yoghurt usually contain selected probiotic cultures (lactobacillus acidophilus and Bifidobacteria) which help aid digestion.
• Lemons are an excellent source of vitamin C an antioxidant that is vital for a strong immune system.
• Horseradish is an expectorant, it has been known to aid digestion by stimulating gastric secretions.
• Mustard contains a good source of selenium, helpful for growth of the skin, nails and hair.
• Dill is anti-bacterial and contains calcium, magnesium and iron.