This smoked mackerel pâté massively delivers on flavour – it contains just enough yogurt to blend the mackerel, and the lemon cuts through the oily fish perfectly. Don’t be put off by the large quantity of dill: it works a treat. Any leftovers can be stored in the fridge for a couple of days.
Prep time 5-10 minutes
Calories per portion 440
230g peppered smoked mackerel
70g full-fat Greek yogurt
zest and juice of 1 lemon
20g fresh dill, finely chopped
salt and pepper
FOR THE SALAD
100g radishes, trimmed and sliced
180g cucumber, sliced
100g rocket or other salad leaves
2 tsp olive oil
juice of ¼ lemon
1. Remove the skin from the fish and discard. Place the flesh in a small food processor. Blitz briefly to break up. Add the yogurt, lemon zest and juice and blitz again until combined. Stir in the dill, season to taste and set aside.
2. To make the salad, toss the radishes, cucumber and rocket with the olive oil and lemon juice in a large bowl and season. Divide the salad between two plates and serve the smoked mackerel pâté alongside.
We strongly advise consulting your doctor before embarking on any diet plan. You should also discuss your medication if necessary. The Life Without Diabetes eating plan is not suitable if you are pregnant, breastfeeding or underweight.
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© Roy Taylor 2020. Recipes created by: participants on the diabetes reversal trial, Kathryn Bruton, Alison Barnes. Food styling: Clare Lewis. Styling: Sue Radcliffe.