Over the last few months, I have been trying to cut out as much dairy as possible (Coastal Cheddar & Dorset Blue don’t count!). I was on the lookout for a dairy free version of my usual smoked mackerel pate with cream cheese. I searched the internet and found this recipe on Naturally Good Food website. It uses chickpeas instead of the cream cheese and produces a lighter but just as flavoursome pate. Here is my slightly amended version of their recipe..
How to smoke your own mackerel & the cream cheese pate recipe www.dorsetfoodiefamily.co.uk/smoked-mackerel-pate/
100g drained chickpeas (from a tin)
110g smoked mackerel (you can increase of decrease depending on taste)
glass of white wine
small bunch of parsley
pinch of flaked dried chilli
salt & pepper
Drain the chickpeas, but save the juice.
Blitz the chickpeas until you have smooth paste, you will need to add some of the juice to loosen it.
Add 80g of the smoked mackerel, chilli and a splash of white wine. Biltz again until smooth.
Season with salt & pepper and add the lemon juice a bit at a time, until it’s too you liking.
Add the chopped parsley & remaining mackerel and pulse this into the chickpeas. You can blitz to smooth, but I prefer it a bit chunkier.
Season again to taste, you may need more juice or wine to loosen it.
You can then use this as you would normal mackerel pate, delicious with a piece of toasted Leakers Floored Cobber & butter, oh plus any wine that is left….