Thursday, 6 December 2012

Smoked Mackerel Pate

I had a look at a few recipes online and the ingredients ranged from cream to cottage cheese to creme fraiche to yoghurt, so I thought I'd give my own a go! It tastes fantastic served on wholemeal toast or as a dip served with crudites.

Extra Easy - 
For the whole batch = 0.5 syns, 2 x HEXa

Makes Approx 330-350g

Half a pack (about 3) Asda Smoked Mackerel Fillets (0.5 syns)
150g Philadelphia Light (2 x HEXa)
100g 0% Greek Yoghurt
Squeeze of Fresh Lemon Juice
Black Pepper

1. Flake the mackerel fillets into a food processor, ensuring any bones you may come across are removed.
2. Add the rest of the ingredients to the food processor and whizz until it reaches your preferred consistency. It's as simple as that!

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