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
1 tbsp coriander chopped finely
Crispbreads, to serve
Baby capers, to garnish
- Remove the skin from the mackerel and then flake.
- 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.
- Fold in the coriander and chill before serving.
- Serve with crispbreads and garnish with baby capers.