Mackerel & Yogurt Pâté with Lemon and Dill

Ingredients

• 1/4 cup (70 g) quark or farmer cheese
• 2/3 cup (150 g) plain Greek yogurt, 2%
• 3 oz (90 g) mackerel fillets, drained
• 1 tbsp (15 ml) lemon juice
• 2 tbsp (8 g) dill, chopped
• 1/2 tsp (1 g) cracked black pepper
• 1/4 (80 g) cucumber, in batons
• 1 1/4 tsp (6 ml) extra-virgin olive oil

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Method

1. Beat the quark smooth on its own first, then the yogurt into it. Do this before the fish goes anywhere near it.
2. Flake the mackerel in with a fork and stop while it still looks streaky. Beaten smooth it becomes fish paste; left streaky it stays a pâté.
3. Fold in the lemon juice, the dill and the pepper, and serve it cold with the cucumber batons and the oil poured over.