Serves 4
750 gms of smoked mackerel
250 ml of olive oil
2 cloves of garlic, crushed
350 ml of natural bio live yoghurt
2 tbls of lemon juice
Remove the skin and any bones from the mackerel fillets. Use a fork to flake the fish into small pieces, making sure there are no bones left. Then finally blend in a food processor, or chop with a sharp knife.
Heat 60ml of the oil in a heavy based frying pan and cook the garlic over a low heat for 3 mins, trying not to colour the garlic. Add the mackerel and stir in a spoonful of the remaining oil. Beat in a spoonful of yoghurt and continue adding the oil, then adding more yoghurt, more oil etc until the consistency is fluffy.
Season with pepper and lemon juice, then add to 4 small ramekins and serve with brown pitta toast. It can be served hot or cold.
|
