Ingredients

  • 5 tablespoons Onken Natural Set Yogurt
  • 6 smoked mackerel fillets
  • 1 lemon, zest and juice
  • ½ bunch parsley, finely chopped
  • 1 teaspoon olive oil
  • Salt and pepper, to taste
  • 50g unsalted butter, melted
  • 2 teaspoons horseradish cream
  • 1 ciabatta loaf, to serve

Method

  1. 1

    Flake mackerel into a food processor, ensuring there are no bones. Add lemon zest and juice, yogurt and horseradish cream and blend until smooth. Add more yogurt until the desired consistency is reached.

  2. 2

    Season to taste and add the parsley.

  3. 3

    Transfer to glass pots, top with a little melted butter and chill in the fridge.

  4. 4

    Toast bread and spread pâté on top. Serve with a rocket salad.

  5. 5

    *All information included in this recipe has been provided by Onken.

Nutritional Details

Each serving provides
  • Energy 2278kj 544kcal 27%
  • Fat 25.0g 36%
  • Saturates 11.2g 56%
  • Sugars 4.4g 5%
  • Salt 2.6g 43%

% of the Reference Intakes

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