Quick Mackerel Pate
|Skinless smoked mackerel fillet||9 Ounce (250 Gram)|
|Plain low-fat yogurt||2⁄3 Cup (10.67 tbs) (A Generous Amount)|
|Chopped fresh parsley||1 Tablespoon|
|Lemon juice||1 Tablespoon|
|Finely grated lemon rind||1⁄2 Teaspoon (From 1/2 Lemon)|
|Freshly ground black pepper||To Taste|
|Lemon wedges||4 (To Garnish)|
|Fresh parsley sprigs||6 (To Garnish)|
|Red bell pepper||1 , seeded and cut into chunky strips|
|Yellow bell pepper||1 , seeded and cut into chunky strips|
|Carrots||2 , cut into strips|
|Celery stalks||2 , cut into strips|
|White bread slice/Whole wheat bread slice||5 , toasted and cut into triangles|
1. Remove and discard any remaining bones from the mackerel fillets and put the fish into a small bowl. Mash the fish with a fork and combine with the yogurt, parsley, and lemon juice and rind. Season to taste with pepper.
2. Divide the pate between 4 ramekins. Cover and let chill until required or serve at once.
3. To serve, garnish the pate with lemon wedges and parsley sprigs and serve with the prepared vegetables and toasted bread.