Smoked Mackeral Pate
This dairy free smoked mackerel pate is full of heart and brain healthy fats from the fish and coconut milk, protein and fibre from the chickpeas, has minimal ingredients and is very quick and easy to make. Serve on sour dough toast, homemade seeded crackers as shown here, or as part of a salad.
SERVES
Makes enough for up to six people in one sitting or store in the fridge and keep it all for yourself.
PREP
Remove the skin from the mackerel fillets. Check for and remove any bones.
Scoop 3/4 cup of coconut cream out of can of coconut milk.
Measure out half a cup of drained and rinsed chickpeas.
Put all ingredients into the food processor and blend until smooth. Use a tablespoon or so of the coconut water left in the can to loosen if required.
Season with sea salt and cracked black pepper.
TIPS
Remember to check the ‘use by’ date on your mackerel and make a note that this is how long the pate will last when stored in the fridge.
Check the ingredients on the pack of mackerel. You would be surprised how many smoked fish packs have added sugar when you don’t expect it!
When choosing coconut milk check the coconut content in the ingredients and go for the brand that contains the highest % of coconut possible.
As an alternative to bread or crackers, this pate is delicious spread on chunks of cucumber and topped with micro-greens and a few chilli flakes.
INGREDIENTS
2 fillets of smoked mackerel (approx 150g)
3/4 cup of coconut cream from can
1 cup chickpeas
1/2 cup nutritional yeast
Juice of 1/2 a lemon
Cracked black pepper and sea salt
EQUIPMENT
Food processor