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.
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).
- 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
- Steam the cauliflower until tender, approximately 4 minutes.
- 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.
- 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!
- Divide the mixture between two ramekins and firmly press until the top is smooth and flat. Place into the fridge for about 20 minutes.
- 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.