Mackerel pâté with veggie dippers
- 3 small smoked mackerel fillets
- 100g lighter plain soft cheese
- 2 tbsp low-fat natural yogurt
- 1/2 lemon
- 2 large carrots
- 2 celery stalks
- Crusty bread, to serve
Put the mackerel on the chopping board, skin-side up. Starting at the tail end, peel away the skin – it should come off in one piece. Throw away the skin.
Next, break up the mackerel into small pieces. Put them into the bowl. Wash your hands.
Add the soft cheese and yogurt and mash everything together with the fork.
Using the smallest holes on the box grater, finely grate half of the lemon rind. Add it to the mackerel.
Cut the lemon in half. Squeeze out the lemon juice, add it to the bowl and mix well.
Cut off the top and bottom of the carrots and peel them. Now, cut the top and bottom off the celery stalks.
Slice the carrots and celery into sticks for dipping. Put the bowl of mackerel Pâté on a plate with the dippers and serve.