| Mackerel Pate |
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| Written by Womans World, 2008 | |
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Serves 4 1 tin of peppered mackerel 1–2 tbsp capers (to taste) 1/2–1 red onion (to taste) handful of dill handful of parsley 100g (4oz) butter or light cream cheese Finely chop the red onion, capers, dill and parsley. Remove the mackerel from the tin and mash. Combine together all the ingredients, except the butter, and chill in the fridge for an hour. Remove the mixture from the fridge and add the softened butter. Return it to the fridge for 30 minutes. For a less fattening option, add half a tub of light (low fat) cream cheese instead of the butter. Serve with a baguette or melba toast. For a dip, try a tub of crème fraiche mixed with 2–3 tbsp horseradish sauce (to taste). |
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