Such is the regularity with which I make smoked-mackerel pâté, I name it SMP for ease. SMP is a flexible, dietary workhorse you can dollop on a salad, have as a wholesome snack on a cracker or, on this case, pile on grainy toast with an egg and watercress.
Timings
Prep time: 10 minutes
Cook dinner time: 3 minutes
Serves
1
Energy per serving
387
Elements
For the pâté (makes 3 servings)
- 1 x 200g pack of smoked mackerel fillets, pores and skin eliminated, flaked
- 3 tbsp Greek yogurt
- 3 spring onions, finely sliced
- Juice of ½ lemon
To serve
- 1 egg
- 1 slice of good-quality wholegrain bread
- A handful of watercress
Technique
- To make the pâté, place all of the substances in a bowl with black pepper to style and mash collectively totally with a fork.
- Now take a very good non-stick frying pan (so no oil is required) and fry the egg to your liking.
- Toast the bread, high with approx 75g of the pâté, add the watercress and place the fried egg on high. Season with salt and pepper.
- Leftover pâté will preserve in an hermetic container within the fridge for just a few days.