Smoked mackerel pâté on toast

Mackerel is a rich source of omega 3 fatty acids, powerful anti-inflammatories and essential for brain health. I love this pâté paired with sourdough bread and peppery greens like rocket, cress and endive. The perfect filling for an open or closed sandwich #brainfood.

Serves: 2

Ingredients:

4 large slices bread

 Roughly 230g smoked mackerel

Zest of 1 lemon

Juice of 1/2 lemon + more to serve

180g thick greek yoghurt

15g parsley + extra to garnish

1/2 tsp chilli powder

Method:

Remove the skin from the smoked mackerel and add to a food processor with the lemon zest, lemon juice, yoghurt and parsley

Pulse into a pâté consistency and add chilli powder and seasoning to taste.

Add to toasted bread and garnish with the remaining parsley.

Also works brilliantly as a sandwich for lunch with mixed leaves like rocket, watercress and spinach.