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Smoked Mackerel Pate

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    Smoked Mackerel Pate

    Green pick

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    Mackerel stocks are abundant and not yet overfished. One reason is that mackerel is fast-breeding, making it resilient to fishing pressures.

    Health perk

    Perhaps the expression “holy mackerel” comes from the bonanza of heart-chummy omega-3 fats present in this blissfully lowbrow swimmer—more than what is found in salmon. Plus, the contamination risk is low.

    Recipe note

    Serve this spread with crackers, toast, or in the hull of an avocado as a dinner starter or as part of a summer picnic. It keeps well in the fridge for several days. You can also try using smoked wild salmon.

    3/4 lb (340 g) smoked mackerel
    1/2 cup (125 mL) reduced-fat ricotta cheese
    1/2 cup (125 mL) reduced-fat sour cream
    Juice of 1/2 lemon
    1 shallot, chopped
    1 Tbsp (15 mL) horseradish
    2 Tbsp (30 mL) chives, chopped
    1/4 tsp (1 mL) black pepper

    Lift mackerel flesh away from skin and add to bowl of a food processor along with other ingredients. Blend until smooth, stopping halfway, if needed, to scrape the mixture down the sides of bowl. Taste and adjust spices if needed. Best chilled before serving.

    Serves 8.

    Each serving contains: 178 calories; 10 g protein; 14 g total fat (5 g sat. fat, 0g trans fat);
    3 g carbohydrates; 0 g fibre; 1,929 mg sodium

    source: "Great Catch!", alive #332, June 2010

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    Smoked Mackerel Pate

    Directions

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