Tangy Mackerel Pâté

As this is such a quick, simple recipe, I often make extra to ensure I have delicious, healthy lunch options throughout the week. Enjoy with crudités or low-carb Melba toast.

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Serves 2

Approximate nutrition per ramekin: Calories: 552 / Fat: 49.1g / Saturated fat: 18.4g / Protein: 24.8 / Carbohydrates: Total: 3.8g / Fibre: 1g / Net: 2.8g. (Not including coriander, lemon, or sea salt as these values vary to taste).

Ingredients:

  • 2 cans mackerel fillets (approx. drained weight 88g, I use these sold by Waitrose.)
  • 100g organic cauliflower, cut into small florets
  • 1 lemon, juice and zest
  • A large bunch of fresh coriander, roughly chopped
  • 65g of grass-fed ghee / clarified butter (approx. 20g to seal each pâté)
  • Sea salt

Method:

  1. Steam the cauliflower until tender, approximately 4 minutes.
  2. Transfer the cauliflower to a food processor and blitz until the consistency resembles rice. Add the mackerel, lemon (zest and about ¾ of the juice), coriander, 15g melted ghee, and sea salt before blitzing again until well-combined. Taste and add more coriander or sea salt to preference.
  3. Over a medium heat, melt 10g ghee in a large frying pan. Add the mixture and cook for about 5 minutes, stirring occasionally – this greatly enhances the flavours!
  4. Divide the mixture between two ramekins and firmly press until the top is smooth and flat. Place into the fridge for about 20 minutes.
  5. Once the pâté is firm, melt the remaining ghee in a small saucepan. Pour over the pâtés and return to the fridge until the ghee has set, forming a seal. Not only does this help with preservation, its buttery flavour complements the zesty tang of the pâté well.
  6. Enjoy!

 

G.

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