Smoked Mackerel Pâté

This is one of our favourite recipes to use Total Yoghurt in! Mix all of the ingredients together for a creamy pate and serve with crispbreads.

INGREDIENTS
INSTRUCTIONS
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INGREDIENTS

Serves 4
100g FAGE Total 0%
250g smoked mackerel
½ lemon zest & juice
1 tsp cayenne pepper
2 tsp wasabi paste
2 tbsp sunflower seeds
Pinch salt
1 tbsp coriander chopped finely
Crispbreads, to serve
Baby capers, to garnish

Less than 15'
Serves 4
INSTRUCTIONS
  1. Remove the skin from the mackerel and then flake.
  2. Put the mackerel, lemon zest and juice, cayenne pepper, wasabi paste, sunflower seeds, salt and yoghurt into a food processer and pulse until the mixture has a pâté texture.
  3. Fold in the coriander and chill before serving.
  4. Serve with crispbreads and garnish with baby capers.

RECIPE COLLECTIONS