Smoked
Mackerel & Avocado Pate
Serves 4
Points plan
5½ pts per serving
Core recipe
225 g (8 oz)
‘ready to eat’ smoked mackerel fillets, fresh or defrosted, skinned
55 g (2 oz) low fat soft cheese (Extra Light Philadelphia)
1 small ripe avocado pear, peeled, stoned and chopped
dash lemon juice
black pepper
55 g (2 oz) low fat soft cheese (Extra Light Philadelphia)
1 small ripe avocado pear, peeled, stoned and chopped
dash lemon juice
black pepper
In a large
bowl mix all the ingredients together until blended.
Spoon
into ramekin dishes. Chill for 1 hour.
Serve individually as
a starter with watercress or salad leaves and crispbread. Or use as a
topping for jacket potato.
No comments:
Post a Comment