Smoked Mackerel, Lemon & Herb Pâté
This light and refreshing smoked mackerel couscous salad is the perfect dish for a quick and easy lunch or dinner. The fluffy couscous is mixed with crunchy cucumber, fresh herbs, zesty lemon juice, and colorful beets, creating a vibrant and flavorful base. Topped with flaked smoked mackerel fillets and a creamy horseradish yogurt sauce, this salad is both satisfying and delicious. Enjoy it on its own or with a side of Melba toast or toasted brioche for a delightful meal.
— Constant Cookbook
Ingredients
- 250g smoked mackerel , skin and bones removed, flaked
- 200g cream cheese
- 1 lemon , zested and juiced
- 1-2 tbsp creamed horseradish , to taste
- parsley and chives chopped to make 2 tbsp each
- Melba toast or slices of toasted brioche to serve
Instructions
- Put the couscous into a large bowl, pour over 150ml boiling water, then cover with cling film. Set aside for 10 mins.
- Meanwhile, mix the horseradish into the yogurt and season. When all of the liquid has been absorbed into the couscous, uncover it, then spread it up and around the sides of the bowl to help it cool more quickly.
- When couscous is quite cool, add the cucumber, herbs, onion, lemon juice and oil and toss well. Add the beets and toss briefly. Pile the couscous onto plates, flake a mackerel fillet into a few big pieces alongside each serving (discarding the skin), then serve with a big dollop of the horseradish yogurt. Pack the remaining couscous and mackerel into a lunchbox for the next day.
Yield
Serves 6
Nutrition
- Calories: 490 calories
- Fat Content: 31 grams fat
- Saturated Fat Content: 8 grams saturated fat
- Carbohydrate Content: 30 grams carbohydrates
- Sugar Content: 12 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 25 grams protein
- Sodium Content: 1.92 milligram of sodium
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