Smoked mackerel pâté with toasted ciabatta

A delicious and simple pâté made with yogurt, a lighter option for a dinner party or weekday lunch.

Serves: 6

Preparation time:  15 minutes

Cooling time: 2 hours

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You will need

  • 5 tablespoons Onken Natural Set Yogurt
  • 6 smoked mackerel fillets
  • 1 lemon, zest and juice
  • ½ bunch parsley, finely chopped
  • 1 teaspoon olive oil
  • Salt and pepper, to taste
  • 50g unsalted butter, melted
  • 2 teaspoons horseradish cream
  • 1 ciabatta loaf, to serve
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Recipe Information

Step by step guide to making Smoked mackerel pâté with toasted ciabatta

  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.

*All information included in this recipe has been provided by Onken.

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Nutritional information for Smoked mackerel pâté with toasted ciabatta

Nutritional information for Smoked mackerel pâté with toasted ciabatta

Nutrition type per serving
Calories 544 kcal
Total Fat 25g
Saturated Fat 11.2g
Salt 2.6g
Sugar 4.4g

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