For months now we have been saying that we need a new blender and as the weeks have flown by with our extremely busy schedule we finally decided to get one. Today was the first time I’ve used it.
WOW it’s by far the best blender I’ve ever used, it took seconds to whizz everything up. I was very impressed with the different settings and for once I didn’t feel like the lid was going to come flying off and make a mess all up my kitchen wall!
This is a recipe that Dean made last year and meant to put on the blog but kind of just forgot about it! I don’t know why – I have been asking myself that as it tastes SO GOOD! I had given the recipe to my friend Kate who makes it quite often and loves it.
So here it is – this time I used wholegrain mustard instead of Dijon just to add another texture. Dean said it tasted much better this time, not sure if that was down to the super duper new blender or that I had tweaked it a bit!
If you want something different for breakfast or lunch then this mackerel pâté is for you. I love it as not only does it taste great, it’s also the simplest recipe you will ever make – all you need is a good blender.
Mackerel is a great source of omega 3 and vitamin D and living in England we don’t see much sunshine all year round so it’s great to get your vitamins through your food. As you know Dean and I absolutely LOVE our food, that’s the reason we have a food blog so we can share what we love with you.
I went for the option of freshly baked rye bread with my mackerel pâté as it’s more of a healthy option. Kate said she likes her pâté on a bagel which I also like the sound of but I just couldn’t resist the freshly made bread, we don’t tend to have much on a daily basis so this was a little treat!
The other day I ordered Jamie Oliver’s Everyday Super Food book to give me some ideas and to get more superfoods into our diet. Even though I like to eat healthily, don’t get me wrong – everyone deserves a cake now and again! It’s just all about moderation for me!
Jamie’s book is great and we’ve already tried a few of his recipes. There’s not loads of meat in them which Dean has been struggling with but I don’t mind substituting some meat for veg. I think he has got the right attitude as a chef and is really passionate about people’s wellbeing – he really just wants to help people get some goodness in their life from the food they eat.
I think it’s great to take a little time to read and do a little research about food – I do find it quite interesting. I remember one of my clients mocked me once for reading the label on a back of a tin of soup! To me that’s normal as I like to know whats in everything I eat.
I also think that one of the best things you can do is cook your food from scratch and I’ve been very lucky as my Mum did this for me growing up which set me on a good path.
That’s one of the key factors about this mackerel pâté recipe – it has goodness in it, is super easy to make and tastes so very good.
If you’ve got any left over then they make great gifts for friends in a Kilner jar!
Mackerel Pâté
Ingredients
- 450 g smoked pre-cooked mackerel fillets skin removed
- 80 g low fat cream cheese
- 1 tsp wholegrain mustard
- 1 tbsp rapeseed oil good quality
- 1 tbsp light mayonnaise
- 1 lemon squeezed
- 1 handful dill
- salt and black pepper seasoning
- 1 handful rocket optional – for garnish
Instructions
- You should have around 3 good sized fillets of mackerel. Put one aside, remove all of the skin on the back of each fillet.
- Place all of the ingredients into the blender and whizz up to you have a paste.
- Shred up the remaining mackerel fillet and stir this into your pâté. Season with salt and pepper to taste.
- Place the pâté into sterilised jars, seal and place in the fridge until you want to smother it on toast. Use within 3 days.
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