Mackerel Pat

Mackerel Pate

Preparation Time:  10 minutes

Cooking Time: 

Total Time:  10 minutes

Servings: 2 - 3 people

A super easy and delicious mackerel pate that is perfect as a nutritious Paleo snack. It takes just a few minutes to prepare is a great way to increase your intake of oily fish.

Ingredients

• 160g smoked mackerel, skin removed
• 60g clarified butter, cubed
• ½ lemon, juice only
• ½ tsp Dijon mustard
• 3 tbsp clarified butter, melted
• 1 tbsp black peppercorns, crushed
• To serve:
• 1 pack of Ugg Foods bread mix (optional)

Preparation

1. Place the mackerel, cubed clarified butter, lemon juice and mustard into a food processor.
2. Blitz together until you get a pate consistency; you can make it as chunky or smooth as you like. Add more clarified butter cubes if needed.
3. Place the pate into a bowl or clip top jar and smooth the top so it is even.
4. Pour over the melted clarified butter so that it covers the pate evenly.
5. Add the crushed peppercorns to the top and place into the fridge to set.
6. Enjoy with Paleo friendly crackers, bread or crudites.

Fennel and Leek Soup with Smoked Salmon

Fennel and Leek Soup with Smoked Salmon

Ingredients

• 1 Tablespoon butter or ghee
• 2 leeks (white and light green parts only), chopped
• 1 shallot, chopped
• 3 fennel bulbs, chopped (without the frilly green tops)
• 4 cloves garlic, minced
• 1 2/3 cups bone broth or chicken stock (about 650 ml), I used home made stock
• 50 ml ( about 1/4 cup) full fat cream or coconut milk
• Salt and pepper to taste
• Smoked salmon or other protein of choice
• Olive oil for drizzling
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Instructions

1. Melt the butter or ghee in a large soup pot and add the chopped leeks and shallot.
2. Cook for about 5 minutes until softened.
3. Add in the minced garlic and chopped fennel and cook for a further 2-3 minutes.
4. Add the chicken stock/bone broth and bring to a boil.
5. Reduce heat and simmer for 20 minutes until the fennel is cooked and softened.
6. Remove from heat and use an immersion (stick) blender to puree the soup. You could also use a food processor or blender.
7. Stir in the cream or coconut milk (I used full fat whole organic cream).
8. Taste and season with salt and pepper to your preferences.
9. Top with the smoked salmon.
10. Add a little green garnish with water cress if you feel like getting fancy.
11. Drizzle with olive oil and serve.

super fast paleo smoked salmon salad recipe

INGREDIENTS

• 8 oz of smoked salmon
• 1/2 cup blueberries
• 100-150g (4-5oz) salad greens
• 2 Tablespoons olive oil
• 1 Tablespoon balsamic vinegar

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INSTRUCTIONS

1. Toss the blueberries and salad greens with the olive oil and balsamic vinegar.
2. Divide salad onto 2 plates and top each plate with half the smoked salmon.

NUTRITION

• Serving Size: 1 plate