Smoked mackerel pâté platter

Jennifer Irvine2Source

dips fibre lunch plate nibbles smoked fish vitamin c

Ingredients

2 small smoked mackerel fillets (about 75g), skin removed

3 tbsp low-fat natural yogurt

juice ½ lemon

8 oatcakes

4 celery sticks, cut into batons

4 radishes

4 artichoke hearts from a jar, halved

apple coleslaw (from Lemony chicken skewers, see 'goes well with')

Method

In a bowl, roughly mash the mackerel and add the yogurt, lemon juice and some black pepper. Mash again until you have a chunky pâté. Put it in a bowl, ready to serve.

Arrange the other ingredients on a large serving platter, with the mackerel pâté alongside, and tuck in.