Smoked Vegan Mackerel and Horseradish Pâté

Smoked Vegan Mackerel and Horseradish Pâté

This vegan pate is a great alternative to traditional mackerel pate. The banana blossom adds a wonderfully moreish texture, whilst the liquid smoke and nori create a lovely smoked-fish-style flavour.

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What is pâté made of?

Pâté can be made with a range of ingredients. Traditional pâté can be made with pork, fish, or duck but you can also make pâté with vegetables and legumes. Mushrooms, beans, and chickpeas are great to create the signature creamy texture.

Can you freeze pâté?

Most vegan pâtês are fine to freeze. Ensure it is sealed in an air-tight container in the freezer and keep for up to 3 months.

Do note, the texture of the pâté may change slightly once defrosted.

How long does pâté keep once refrigerated?

For any leftover pâté, we recommend keeping it in a sealed jar in the fridge and eat within 5-7 days.

Total Time: 20 minutes

Prep Time: 15 minutes

Cook Time: 5 minutes

Calories: 243

Servings: 4

Rating:  

Total Time: 20 minutes

Calories: 243

Servings: 4

Ingredients

Method

Ingredients

(Servings: 4)

  • 100 100 g cooked chickpeas, drained
  • 0.5 0.5 tbsp water
  • 0.25 0.25 sheet nori seaweed, flaked
  • 0.5 0.5 tbsp horseradish, grated
  • 0.5 0.5 tsp liquid smoke
  • 0.5 0.5 pickled gherkins, drained and finely chopped
  • 0.25 0.25 tbsp lemon juice
  • 0.75 0.75 tbsp olive oil
  • 0.5 0.5 pieces trimmed banana blossom
  • 0.25 0.25 tbsp capers, chopped
  • 1/2 white onion, finely diced
  • 0.25 0.25 sprig dill, chopped
  • 0.25 0.25 tsp soy sauce
  • salt and cayenne pepper, to taste

Method

  1. Add the chickpeas, 2 tablespoons of olive oil, and the water to a food processor. Blend until smooth.
  2. Next, heat the remaining olive oil in a frying pan over medium heat. Slice the banana blossom widthways into approximately 1cm-thick slices and add to the pan.
  3. Add the nori, capers, horseradish, and onion to the pan and sauté for 5 minutes. Then leave to cool.
  4. In a mixing bowl mix together the blended chickpeas, banana blossom mix, liquid smoke, dill, gherkins, soy sauce, and lemon juice using a wooden spoon.
  5. Once combined, season with salt and pepper to taste, and serve!

Each 162g serving provides:

13g Fat, 1.6g Saturates, 25.2g Carbohydrate, 4.9g Sugars, 6.7g Fibre, 8g Protein, 1.4g Salt.

 

Need another vegan catch of the day? You need to check out these vegan fish dishes!

Written by

Vegan Food & Living

Vegan Food & Living is a magazine dedicated to celebrating the vegan lifestyle. Every issue is packed with 75 tasty recipes, plus informative features.

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