Smoked Mackerel Pâté on Gluten-Free Toast
Makes 1 serving

INGREDIENTS
50 g Smoked mackerel (Skin off. Half a standard fillet, and the rest keeps for tomorrow. As sold. Most of the fat in any dish it is in.)
50 g Quark
1 tsp, about 6 g Creamed horseradish
1 slice, about 35 g Gluten-free bread
20 g Watercress
A squeeze Lemon juice
To taste Black pepper

METHOD
1. Flake the mackerel into a bowl, checking for bones.
2. Add the quark, horseradish and lemon and mash with a fork until it is rough but spreadable.
3. Toast the bread, spread the pâté thickly and pile the watercress on top with black pepper.

Contains milk, eggs and fish.
Creamed horseradish is made with cream and often egg yolk. Plain grated horseradish carries neither.
Many gluten-free loaves contain egg. Check the bag.

RECIPE NOTES
Smoked mackerel is 25 g of fat per 100 g, most of it in the fish rather than added. Fifty grams gives 15 g of fat here, and the quark stretches it across the toast so it needs nothing else.
The pâté keeps for two days in the fridge. Made with a whole fillet and 100 g of quark, it does two breakfasts.

Full recipe: https://www.getfuel8.com/recipes/smoked-mackerel-pate-gluten-free-toast
