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Recipe Ingredients
  • 50g pure spread
  • 200g can butter beans, drained
  • 1 smoked mackerel fillet, skin removed
  • 30ml lemon juice
  • 30ml horseradish sauce
  • Salt & freshly ground black pepper
  • blinis
  • 50g pure spread
  • 50g plain flour
  • 50g wholemeal flour
  • 1 tsp baking powder
  • 1 large organic egg, separated
  • 150ml rice milk
  • ½ tsp salt
Method

SMOKED MACKEREL PATE: Simply place all the ingredients into a food processor and blend to a smooth paste. Season.

Spoon mixture into a serving dish and garnish with slices of lemon slice or crushed black peppercorns.

BLINIS: Mix the dry ingredients together in a large bowl. Mix the egg yolk with the milk and 25g of melted Pure spread. Make a hollow in the centre of the flour and gradually beat in with milk mixture. Beat to a smooth batter. Just before cooking, whisk egg whites until stiff and carefully fold into the batter.

Heat a griddle or frying pan and grease with the remaining Pure spread. Spoon a tablespoon of the batter mix onto the griddle or frying pan. When bubbles appear and the mixture is set, turn over and cook on the other side. Place on a warm plate and cover with foil. Keep warm in a heated oven. Serve the warm Blinis with the chilled mackerel pate.