smoked fish pate
Rich and creamy, but dairy-free
About this Recipe
Spread onto super seed crackers (see seperate recipe) for an omega 3 boost. Find smoked mackerel fillets in Countdown stores and smoked kahawai in Pak n Save.
Step by Step Instructions
- 150g sweet potato (kumara), peeled and cubed
- 1 large smoked fish fillet (e.g. mackerel or kahawai)
- 1 tbsp olive oil
- 1 tsp lemon juice
Bring the sweet potato to the boil in a saucepan of water, then simmer for around 8 minutes, or until soft. Drain well.
Remove the skin from the fish, place in a food processor with the sweet potato, olive oil and lemon juice. Blend until it is fairly smooth – you want to have a little bit of texture, but no lumps.
Refrigerate before serving and eat within a couple of days.
Mackerel and kahawai are oily fish, rich in omega 3 fats, which are beneficial for hormone, skin, cardiovascular and mental health.
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