I probably add a packet of smoked mackerel to my online shopping basket every week. It is relatively cheap, delicious and they contain a good amount of mood boosting, heart healthy Omega-3 fatty acids. Ed and I both love them, and I can guarantee that if I go away for a few days and leave a packet in the fridge they would have vanished by the time I get home. They also freeze brilliantly, but do remove the skin before popping into the freezer.
I usually flake them into a salad, or whizz with some mayonnaise or cream cheese into pâté. Both mayonnaise and cream cheese are fairly calorie dense, much of this coming from fat, the lower fat ones simply do not taste as good, and some are packed with additives that as far as I am concerned have no business being there.
This lighter and healthier smoked mackerel pâté, (or is that a smoked mackerel hummus?) was whizzed up as a quick lunch for two, when we only had one mackerel fillet, the scrappings from a nearly empty jar of mayonnaise as well as a third of a can of chickpeas. I guarantee you will not notice it is not made with 100% mayonnaise as a mixer. If you do not have any lemons, add a few drops of vinegar from a jar of capers or pickles, it lightens and makes a huge difference to the finished pâté.
Also delicious served in a sandwich
- 1 smoked mackerel fillet skin removed
- 1 tsp mayonnaise
- 1/3 small can chickpeas drained and rinsed. Or use garbanzo beans
- 2 tbs milk use 1 more tbs if needed
- 1 tsp lemon juice
- Salt & pepper to taste
Simply place the ingredients into a food processor or mini chopper and whizz until you have a smooth pâté.
Season to taste.
- Variations – Add teaspoon of grain mustard, horseradish sauce, or a pinch of nori flakes.
- Make with vegan mayonnaise to make this vegan
- This recipe is 9 Weight Watchers Smart Points per portion
For more inspiration why not try