Smoked mackerel pate
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Smoked mackerel fillets; skinned, flaked and |
| ; any bones removed | ||
| 4 | ounces | Low fat fromage frais |
| 1 | bunch | Watercress; leaves only, |
| ; chopped plus extra | ||
| ; to garnish | ||
| Finely grated zest and juice of 1/2 lemon | ||
| ; or lime | ||
| Freshly ground black pepper | ||
Directions
Mash the mackerel in a bowl and beat in the fromage frais. Stir in the watercress and lemon or lime zest and add juice to taste. Season with pepper, you should not need salt.
Spoon the mixture into a serving dish, cover and refrigerate for at least two hours.
Serve chilled, with hot toast, garnished with watercress.
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