Quick Smoky Fish Pate

Ingredients

2 x Regal Smoked Mackerel Fillets, fresh or defrosted

1 x 200g Tub low fat soft cream cheese

1 x 15ml spoon (1 tbsp) Lemon juice

40g (1 ½ oz) Butter or margarine, melted

1 x 15ml spoon (1 tbsp) Parsley, chopped

 

Method

1) Remove skin and bones from the fish and flake the flesh into a bowl or process using a food processor.


2) Beat in the cheese, lemon juice and butter or margarine, until pate is soft and smooth.


3) Stir in the parsley and chill before serving with toast and salad.

Serves: 6

Provided By: Sea Fish Authority