A perfect combination

I have my own weekly routine as far as lunches go. I like to try and stay healthy and I've learnt that the more you prep ahead the less likely you are to over indulge when you are ravenous – you know exactly what I mean - raid the fridge or the cupboard and demolish a whole packet of biscuits like a termite on a mission. Lunch has to be quick and easy - not only to prepare but to assemble. I need to be able to pull a box from the fridge and never give myself time to think.

I know that I've mentioned the following recipe previously on the blog – it does no harm to refresh your memory or, if you're new to the blog, you may not have come across it.

I can't say I'm a lover of what I call “fishy” fish - those that are good for us are “fishy” - you know what I mean - that strong “in your face” smell. If I can disguise it, as in the following recipe with the smoked mackerel, so much the better.

Smoked Mackerel Paté

250g smoked mackerel

250g plain quark

glug of lemon juice

2 tsps creamed horseradish

black pepper

Skin the mackerel, break it up into small pieces and put in a food processor. Add the quark and blitz together, add the lemon juice, creamed horseradish and black pepper then blitz again. You can gauge the consistency of the paté to your personal taste.

Here's the boring bit – for those who aren't aware – quark is a soft cheese made from skimmed milk – not appetising on its own but great as a low fat product to include in a paté. These days you can buy flavoured versions of quark – if you're interested, check out tomato and basil, garlic & herb or vanilla for desserts.

Want some ideas for additional ingredients to fold into your paté – hang on to your hat :

Finely chopped capers

Finely chopped cornichons

Finely chopped sweet onion

Fresh chives, finely chopped

A sprinkle of chopped flat leaf parsley to serve

Just in case you think you'll be beyond bored with the same lunch for a few days – oh ye of little faith – read on!