Recipes

Celery & Mackerel Pate

Serves:
4 (16 pieces)
Preparation Time:
10 mins
Cooking Time:
--

Ingredients:

  • 2 celery hearts, rinsed
  • 150g smoked mackerel
  • 3 tbsp reduced fat crème fraîche
  • 1 tsp horseradish sauce
  • Freshly ground black pepper

Instructions

1 Separate the stalks from the celery hearts. Working from the outside stalks in, cut each one into 8cm diagonal lengths to make 16 pieces. Cut off the leaves and finely chop the remaining inside stalks (reserve the leaves for garnish).

2 Remove the skin from the mackerel, break the fish into a bowl and flake with a fork. Add the crème fraîche and horseradish and season with black pepper. Mix the ingredients thoroughly until the fish has broken down. Fold in the chopped celery.

3 Spoon the mixture into the celery pieces, arrange on a plate and decorate with celery leaves.