Mackerel pate is incredibly easy to make, nutritious and versatile. It is a great source of Omega 3, protein and contains a wide array of vitamins and minerals. Mackerel pate can be served as a starter with melba toast or as a snack with crudités or oat cakes or as a sandwich filling.
This recipe uses low fat cream cheese. You are getting plenty of fat in this recipe from the mackerel although it is fat that will be very beneficial. Using full fast cream cheese would make the pate very fatty but don’t be tempted to use excessively low fat cream cheese as it may be high in sugar as well as additives to improve the texture. I find that the Philadelphia light which is classified as a medium fat cheese works well.
300g smoked mackerel fillets
200g low fat soft cheese
1 tbsp chopped chives
- Remove the skin and any small bones from 300g smoked mackerel fillets and place in a food processor along 200g low fat soft cheese and 1 tbsp of chopped fresh chives.
- Puree until smooth.
- Serve with wholemeal toast or oatcakes.