Special Diet

Mackerel Pâté with Steamed Broccoli Quinoa

cook 10 mins
Tags: Gluten free
  • 200 g (7 oz) quinoa
  • 250 g (8 oz) broccoli, broken into florets
  • 2 smoked mackerel fillets (about 230 g/7½ oz)
  • 2 spring onions, finely chopped
  • 1 teaspoon horseradish sauce
  • 75g (2¾ oz) soured cream
  • 175 g (6 oz) baby spinach leaves
  • Place the quinoa in a saucepan, cover with boiling water and cook for 8–9 minutes, or according to the pack instructions.
  • Meanwhile, steam the broccoli florets for 4–5 minutes.
  • Skin the mackerel, place in a bowl and break up the flakes with a fork. Add the spring onions, horseradish and soured cream and mix well to form a pâté.
  • Drain the quinoa, refresh under cold running water and drain again. Toss together with the broccoli.
  • Divide the spinach leaves between 4 plates and top with the quinoa and then the pâté to serve.
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