Mackerel Pate on Toast with Beetroot Salad

• 240gsmoked mackerel fillets (about 3), skin removed
• 150gGreek yoghurt
• 2 tsphorseradish sauce
• 1lemon
• black pepper
• 250gcooked beetroot (vacuum packed, not in vinegar), cut into wedges
• 1/2red onion, very thinly sliced
• 1crisp eating apple, cored and thinly sliced
• 80gwatercress
• 3 tbspolive oil
• 1 tbspcider vinegar
• fine salt
• 8slices sourdough, about 50 g each

Method

1. 1Whisk 2 tablespoons of the olive oil with the cider vinegar and a pinch of salt in a large bowl. Add the beetroot and red onion, toss, and leave for 5 minutes so the onion softens and loses its raw bite while you make the pate.
2. 2Flake the mackerel into a bowl, feeling for any bones as you go. Add the yoghurt, horseradish, the juice of half the lemon and plenty of black pepper.
3. 3Mash with a fork until spreadable but still textured with fish flakes. Taste before adding any seasoning; smoked mackerel and horseradish already bring salt and bite.
4. 4Toast the bread for 3 minutes until golden and crisp at the edges, then brush with the last tablespoon of oil.
5. 5Add the apple and watercress to the beetroot bowl and toss gently at the last minute so the leaves do not turn pink and limp.
6. 6Spread the pate thickly on the hot toast, cut the rest of the lemon into wedges and serve with the salad piled alongside.

Per serving

kcal

625

protein

28.2g

fibre

6.1g

carbs

66.3g

fat

28g