Mackerel pâté

Heart outline Heart 1 person Clock graphic 10 Min Cutlery circle Serves 4


  • 3 x 110g tins of John West Smoked Irish Pepper Mackerel Fillets
  • 50g reduced fat cream cheese
  • 50g low-fat natural yoghurt
  • 2 tbsp creamed horseradish
  • Dash of Tabasco sauce
  • Juice of 1 lemon
  • Salt and black pepper

To serve:

  • Wholewheat crackers, crispbread or veggie sticks

Step 1

Use a fork to flake the mackerel fillets apart and transfer into a bowl. Drain off any excess oil.

Step 2

Add the cream cheese, yoghurt, two tablespoons of horseradish, the Tabasco and lemon juice.

Step 3

Mix thoroughly until well combined, then taste and add more horseradish, if you like, along with some salt, if needed, and plenty of black pepper.

Step 4

Serve with wholewheat crackers, crispbreads or veggie sticks.

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