Smoked Mackerel Pate

This is a doddle  to make and it’s a really good way of getting some oily fish that’s full of omega 3 oil’s into you.

In the same food processor that you have just made your mayonnaise in leave about 100ml of mayonnaise or so
.
and, add a packet of smoked mackerel ( usually about 3 fillets), I remove the skin as it makes it look a little bit more even but you don’t have
.
then whizz it up add a squeeze of lemon juice and you are then good to go. You can store the smoked makeral pate in the fridge for 3-5 days or so.
.
You can serve this with crudite vegetables as a snack or add a dollop to your salad leaves
.

« Making Mayonnaise the healthy way | Home | What makes a Fat Loss meal? »

• Four Week Fat Loss

  

  Learn the secrets that elite athletes use to lose to burn fat. It's easier than you you might think. Order Here.>>

• Recent Posts

  • Cauliflower a superfood an essential part of my weight loss plan
  • Charles Barkley weight watchers scam
  • Paula Deen US Celebrity Chef has diabetes
  • Protein Pizza with a Pumpkin Base
  • why athletes eat badly
  • Test 3
  • James Martin Chef 5 by 25 nutritional review
  • Knee drop spinal rock All In One Cardio Exercise
  • Body Weight Exercise The Screwing Press
  • Choosing a site for a fat loss lunch
  • Wilted Spinach
  • A Fat loss diet plan is essential for long term success
  • Egg white Omelette – with one hand
  • Healthy Pastry Base check out the ingredients
  • Fat loss measurements

• Blogs I follow

  Sports Nutrition Video Blog

• Tags

  Beetroot beet root walnut hummous books Broccoli soup Butternut Squash butternut squash recipe califlower chilli Coconut fat loss breakfast fat loss food fat loss meal fat loss recipe flavours john wright mushroom lamb rogan josh curry Lemongrass and Lime Soup madhur jaffrey Maintainence mushroom foraging organic farm shop Ottolenghi beetroot salad Personal river cottage mushroom foraging Rrestaurants sauce Soup turmeric tv programmes uk mushroom course