Sam wanted to learn how to make paté, but we couldn’t find any chicken livers in the supermarket. So we made this instead.
- 200g smoked mackerel fillets
- 100g unsalted labneh (yogurt cheese: see previous labneh recipe) – or you could use low fat cream cheese
- Juice of 1 lemon
- Pepper to taste
Skin the mackerel fillets, and remove any really big bones that are still left in the mackerel flesh. Break the fillets up a bit and put them in food processor. Add the yogurt cheese, and most of the lemon juice, and blitz for about 2o seconds. You don’t need to do it for too long or it will go completely smooth; it’s nicer with a bit of texture. Season with freshly ground black pepper, and spoon it into a nice serving dish or pot. Cover with clingfilm and store in the fridge.