I’m down at the seaside at the moment (our 2nd Bariatric Cookery HQ) working on some new website and product ideas and writing the synopsis for a new cookery book. It’s so easy to become distracted with the sound of gulls, crashing waves and general coastline activity but I’m beavering away.
Maybe it’s the salt in the air but I have been hankering after something fishy ever since I arrived. So this morning I took myself off to the market and bought some peppered smoked mackerel to make a pâté for lunch time eating and some sea bass for dinner (more on that later this week).
This zingy and slightly spicy take on a classic mackerel pâté is a welcome and sure-fire hit. I am serving it with lots of fresh fruit, vegetables and oatcakes. I think the optional seed topping is wonderful but by no means essential.
PEPPERED SMOKED MACKEREL PÂTÉ
175 g/6 oz peppered smoked mackerel, skinned and boned
finely grated zest and juice of ½ lemon
½ tsp lazy chilli or finely chopped chilli pepper
2 tsp lazy ginger or grated fresh ginger
2 tbsp extra light mayonnaise or yogurt
2 spring onions/scallions, chopped
salt and freshly ground black pepper
2 tbsp mixed seeds to top (optional)
sliced apple, vegetable crudités and oat cakes to serve
- Tear the mackerel into pieces and place in a bowl with the chilli, ginger, mayonnaise or yogurt, spring onions/scallions and salt and pepper to taste. Mix together with a fork until well blended but still with texture.
- Spoon into a serving bowl and top with the seeds if used.
- Serve with sliced apple, vegetable crudités and oat cakes.
WLS PORTION: ½-¾
CALORIES PER PORTION: 195 (without topping and serving extras)
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