This is a simple, easy, and quick to prepare seagan pâté. It takes around 10 minutes to make, providing you have got the ingredients of course, and makes a delicious and nutritious pâté.
Place the mackerel, anchovies, garlic, salt, pepper, and the juice of the lemon, along with some of the olive oil from the mackerel and anchovy tins into your blender. Blend until smooth.
Add the lentils, and blend for a couple of minutes until the pâté is smooth.
Spoon the pâté into a suitable container and refrigerate. The pâté will last for around three or four days in the fridge, unless you have a partner who absolutely adores the stuff, in which case you’ll be making a new pâté in a day or two.
Serve the pâté with freshly baked bread, or crackers, olives, and a nice glass of chilled white wine.
Don’t worry too much about sticking to the exact amount of ingredients in this, or in any other, recipe. If you like more lemon, add more lemon. If you like more garlic, add more garlic, or less if you prefer. Personally, I added two cloves of garlic, because I love garlic.
Interestingly, I have never been attacked by a vampire, though many of my friends, who do not eat garlic, have not either. While the efficacy of garlic as a protection against vampires may or may not be true, what is true is that garlic is a wonderful food with many protective qualities.
Olive Oil Only!
When choosing tinned fish, always make sure that the fish is packed in olive oil, not one of the inferior oils like sunflower oil. This way you’re making sure that you get the highest quality ingredients. Use the olive oil from the tin to add to the pate, as it contains many of the essential fish oils, and it would be a waste to throw it away.
- A tin of mackerel fillets in olive oil (160 g drained)
- A tin of anchovy fillets in olive oil
- 220 g of cooked lentils
- The juice of one lemon
- Garlic to taste
- Freshly ground black pepper
- Half a teaspoon of salt