Ingredients
125g FAGE Total 2%
250g skinless, boneless, smoked mackerel
1 lemon, zest & juice
1-2 tbsp horseradish sauce
4 spring onions, finely chopped
2 tbsp chopped parsley
2 grapefruit, cut into segments
1 tbsp extra virgin olive oil
75g baby kale
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Steps
- Flake the mackerel into a bowl, reserving a quarter. Add lemon zest and juice, FAGE Total 2%, horseradish sauce, spring onions, parsley and black pepper to taste. Mix well and top with the reserved mackerel.
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Whisk any grapefruit juice from the segments with oil, to make a dressing, and season. Toss the kale and grapefruit segments together, top with the pate and a drizzle of dressing.
