Smoked ‘Mackerel’ and Horseradish Pâté

Servings: Serves: 4

Nutritional Information:

Per serving (162g)

Calories 243, Fat 13g, Saturates 1.6g, Carbohydrate 25.2g, Sugars 4.9g, Fibre 6.7g, Protein 8g, Salt 1.4g


You wil also need

Food Processor



Add the chickpeas, 2 tablespoons of the olive oil and the water to a food processor; blend until smooth.


Next, heat the remaining tablespoon of olive oil in a frying pan, over a medium heat. Slice the banana blossom widthways into approximately 1cm-thick slices and add this, along with the nori seaweed, capers, horseradish and onion to the pan and sauté for 5 minutes. Then leave to cool.


In a mixing bowl mix together the blended chickpeas, banana blossom mix, liquid smoke, dill, gherkins, soy sauce and lemon juice, using a wooden spoon. Once combined, season with salt and pepper to taste and serve.


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