Buttery Mackerel Pâté

Buttery Mackerel Pâté

We visit East Coast Seafoods in nearby Ballyhornan once a week, to pick up fresh, local seafood. They have their own smokers and smoke their own fish, including cooked mackerel. If you call ahead, you can check when a fresh batch will be ready. You can even take your own glass container, to avoid plastic, if you ask ahead. You can, of course, take your own container any time for fresh fish that isn’t pre-packaged.

Finn loves mackerel, which is great as it’s an excellent (and cheap) source of vital omega-3 fatty acid - essential for all kids, but fantastic for those with Down syndrome, especially due to its powerful anti-inflammatory properties. He loves it flaked fresh, with nothing done to it, but this pâté recipe is handy to keep on hand for quick snacks (when you don’t have time to pick through for bones).

Ingredients

85 grams unsalted, raw, grass-fed butter (we use this one as I haven’t found a local producer).

85 grams flaked, de-boned smoked mackerel

Grated zest of half a lemon (unwaxed)

1 teaspoon fresh lemon juice

1 tablespoon chopped, fresh parsley

1 teaspoon capers

Pinch of freshly ground black pepper (Finn doesn't like pepper, so I can never get away with much - but you can add more)

Instructions

Chop butter into squares and bring to room temperature.

Place into a food processor (I use a Magi Mix) along with the flaked mackerel.

Pulse a few times then process until smooth.

Add lemon zest, lemon juice and black pepper. Process to combine.

Add capers and parsley. Pulse a few times to combine.

Spread onto toast or fresh bread. Finn likes it on his gluten-free buckwheat bread.

Will keep stored in the refrigerator for 3-4 days.