Quick and easy pate which makes a great lunch dish
Prepare 10 minutes
2 small smoked mackerel fillets (212g)
60ml low-fat crème Fraiche
1 tsp horseradish
Juice ½ lemon
1 slice of wholemeal toast, cut into strips
½ large carrot, cut into sticks
¼ cucumber, cut into sticks
Using your hands, gently flake the mackerel fillets into a bowl and fold in the crème Fraiche and horseradish. Add the lemon juice and some black pepper. Spoon into 4 small ramekins and cover with cling film. Refrigerate for 1 hour before serving.
Serve with vegetable sticks, fingers of toast or pitta bread.
|Energy (Kcals)||Carbs (g)||Protein (g)||Fat (g)|
|Food group||Starchy||Fruit & veg||Dairy||Meat/Fish||Fats||Extras:
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