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Mackerel Pate

Updated: Apr 2, 2020


3 smoked mackerel fillets

3 tbsp coconut yoghurt

ó lemon, juiced

2 spring onions, finely sliced

1 tbsp capers, drained and roughly chopped

Sea salt and pepper, to taste

Salad/ crudités to serve


1. Using a fork, flake the mackerel fillets into a bowl, discarding the skin. Add the yoghurt and lemon juice. Season with salt and a generous helping of black pepper.

2. Stir in the spring onions and capers, reserving a few capers for the top.

3. Serve with a large green salad or vegetable crudités.

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