Serves 4
Serve with melba toast or vegetable crudités. Delicious as a starter, sandwich filling or spread on toast for brunch.
Recipe Category

You will need

200 g smoked peppered mackerel
1 t (5 ml) Ina Paarman’s Lemon & Black Pepper Seasoning
250 g tub smooth cottage cheese
½ cup (125 ml) Ina Paarman’s Honey Mustard Dressing
watercress to garnish

Ina’s Tip

This recipe can be made a few days in advance and kept in the fridge. Do not freeze.


Skin and flake the mackerel. Be sure to remove any bones. Place all the ingredients in a food processor and blend until smooth.

Serve with Ciabatta Melba Toast as featured in our Prawn Pate recipe. Garnish with watercress.