This a lovely ‘take’ on an old favourite and so, so quick! It is also dairy and gluten free.
Whilst this is more of a pate-like dish, a better description is arguably a guacamole. In this recipe the good fats comes from fish and vegetarian sources. Smoked mackerel and the avocado give the recipe richness and depth, making it filling; great for a blood sugar balancing meal. It is also ideal for those with grain and dairy intolerances.

Firstly we called it a pate; however the colour whilst lovely, is perhaps a little odd (to some) for a pate. So a fishy guacamole it is!
We hope you enjoy it!

Prep time only: around 5 minutes
Cook time: None
You will need a small blender
Ingredients
Serves 2 for lunch

  • 1 Smoked Mackerel fillet approx. 75 gms
  • 1 Avocado, peeled and stoned (our one weighed around 250 gms)
  • ½ lemon Juiced
  • 1 Dessertspoon Creamed Horseradish

Method

  1. Peel the skin off the fish, break in half and remove any remaining bones.
  2. Then put all the ingredients in a blender, and blend until smooth.
  3. The consistency will be that of soft guacamole
  4. We don’t think it needs salt only a little pepper.

Serve with toasted granary or pitta bread and a side salad.