A tonic for winter: smoked mackerel pate

For a good dose of omega 3 fatty acids, vitamins A, B12, C, D, E,and K and calcium, iron, magnesium, phosphorus, potassium, selenium and Coenzyme Q10 I would heartily recommend eating mackerel weekly, especially during the dark days of winter when there is no sun to provide the all important vitamin D (here speaks someone from Yorkshire). 

This recipe can be done in a matter of minutes and is great for a quick lunch. All you have to do is chuck everything into the processor and it’s done a few whizzes later. It’s definitely worth trying out on children – you could tempt them to try it with some kiddie friendly breadsticks or chopped up carrot used as dippers.

Ingredients
200g smoked mackerel filets
250g quark
Squeeze of lemon juice
Black pepper
Grating of nutmeg

Method
Skin the filets and put everything in the food processor. Blitz until a smooth paste is formed.

Serve with rye bread, celery and gherkins for that Baltic taste.

Not a drop left for children’s sandwiches unfortunately
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