Smoked Mackerel Pâté

Less than 15'

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

  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.