Mackerel Paté

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


  • 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

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). Garnish with watercress.

Ina's Tip

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

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