|smoked mackerel pate|
Fish pate is something that always makes an appearance at Christmas, whether it's as a starter on Christmas day or as part of the Boxing Day buffet. We had a food tasting session at my Slimming World group this week which was an opportunity for me to try out another recipe from the Slimming World Christmas book.
Mackerel pate usually uses cream cheese or crème fraiche but you can cut the calories - while keeping all the taste - by using Quark instead. If you haven't come across Quark before you're really missing out - it's a very versatile curd cheese that has a very plain taste so can be used in both sweet or savoury dishes. It can be used in place of crème fraiche, natural yogurt or cream cheese and is virtually fat free. It is also quite thick so is good for dishes where you want a robust texture.
Making this mackerel pate is really simple. The recipe from the Slimming World book was actually for smoked trout pate but I couldn't get any smoked trout, so mackerel it was!
250g smoked mackerel fillets
3-4 spring onions, chopped
1 tsp horseradish sauce
couple of drops of Tabasco sauce
Dry-fry the chopped spring onions for a couple of minutes and flake the fish into the same pan and stir until combined.
Spoon into a large bowl and mix well with a fork into the Quark until you have a relatively smooth texture.
Add the horseradish and Tabasco. Mix well and transfer to a serving bowl. Serve with breadsticks or melba toasts.