Today I made a delicious and oh so simple mackerel pate out of these leftovers:
remaining 2 small mackerel filets
1 teaspoon capers
1 tablespoon parsley
1 teaspoon horseradish sauce
juice from half lemon
Simply chuck it all in your blender and whizz for a few seconds. You can add a little olive oil to make it bind a bit more. I don’t add cream cheese to my pate, I try not to eat much dairy and I think it tastes lovely like this.
and hey presto this is what you end up with …
Absolutely delicious with sourdough rye toast and salad – yum!