Fish bento #6 - mackerel pate

Yes, I have been eating a lot of fish lately! Today’s bento is one that can be made easily in a hurry as the pate takes just a few minutes to make.

For the pate, take a small (or half) raw mackerel fillet and poach it in a cup of water with some salt, pepper and a bay leaf added. You can also use cooked smoked mackerel from the supermarket – just skip this step and the seasonings. 

Once the mackerel is cooked (about 5-6 mins), remove the skin and flake it with a fork. To get the smoother consistency required for pate, I think you really need to mush the fish with your fingers, which is what I do. Once it is the consistency you like, add 1tsp Greek yoghurt (or any plain yoghurt that is thick rather than runny) and ½ teaspoon mustard. If you don’t like mustard, use an extra ½ teaspoon of yoghurt and use herbs or paprika instead. Mix well with a spoon. 

I popped my pate into a little silicone cup and served it with carrot sticks, cucumber pieces, celery, a boiled egg and some greegages for dessert.