What to do when you come home, hungry after a work-out? Don’t reach for the tempting high-sugar snacks. Make some of this fantastic smoked mackerel pate from Hilary’s Quality Cuisine and keep it in the fridge.
It tastes great, it’s healthy (mackerel contains the good fatty acid omega 3) and it’s high in protein. Hilary’s recipe uses low fat cottage cheese to cut the fat and add an extra protein blast. I love it with crackers and if you’re having people round for dinner, it makes a great starter served with bruschetta!
Here’s the recipe. Thank you Hilary!!
Preparation time: 10 minutes
2 Large Fillets of Smoked Mackerel 200- 250 grams each.
200 –250 grams of low fat Cottage Cheese.
Juice of half of Lemon
1 Tablespoon Mayonnaise
1 Teaspoon Horseradish Sauce
Place lemon juice and cottage cheese in a food processor and blend until smooth.
Bone & skin the mackerel and flake.
Place in the processor and blend until all the fish flakes have broken up.
Add mayonnaise and horseradish and blitz for 10 –20 seconds.
Place in a bowl or in individual ramekin dishes and serve with pitta crisps, ciabatta crostinis or chunks of bread.
Pitta Crisps & Ciabatta Crostinis.
Preparation time: 5-minutes Cooking time: 30-50-minutes
1 Packet of Pitta Breads
1 Large Ciabatta
Tear pitta bread into dipping size chunks. Lay the pieces on a baking sheet. Season with salt & black pepper and drizzle with olive oil. Cut ciabatta into thin slices and prepare as for the pitta bread.
Place in a warm oven 110 degrees C. for 30 – 50 minutes. Test to ensure the bread is crisp. Cool and place in an air tight container.