Smoked Mackerel Pâté with Toasted Ciabatta

15 mins
4 serves

A deliciously simple pâté made with yogurt and packed full of flavour. Perfect for dinner party season.

Smoked Mackerel Pâté with Toasted Ciabatta

Smoked Mackerel Pâté with Toasted Ciabatta

15 mins
4 serves
Smoked Mackerel Pâté with Toasted Ciabatta

Ingredients

  • 5 tablespoon Onken Natural Set Yogurt
  • 6 smoked mackerel fillets
  • Juice and zest 1 lemon
  • ½ bunch parsley, finely chopped
  • 1 teaspoon olive oil
  • Salt and pepper, to season
  • 50g unsalted butter, melted
  • 2 teaspoon horseradish cream
  • 1 ciabatta loaf

Method

1. Flake mackerel into a food processor, ensuring there are no bones. Add lemon zest and juice, yogurt and horseradish cream and blend until smooth. Add more yogurt until the desired consistency is reached.

2. Season to taste and add the parsley.

3. Transfer to glass pots, top with a little melted butter and chill in the fridge.

4. Toast bread and spread pâté on top. Serve with a rocket salad.

 

 

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