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Smoked Mackerel Pate with Seeded Gluten Free Oatcakes

Oily fish provides protein and Omega 3, Oats provide dietary fibre and seeds provide Omega 3 also

Ingredients

Oatcakes.

  • 150g of gluten free oats

2 tablespoons of each of the following

  • Pumpkin seeds
  • Sunflower seeds
  • Sesame seeds
  • Chia seeds
  • Flax seeds
  • ¼ tsp of gluten free baking powder
  • 230ml of hot water
  • Pinch of salt

Pate

  • 280g smoked mackerel fillets with black pepper (skin removed)
  • 200g of cream cheese
  • 1 tbsp. of crème fraiche
  • Juice of half a lemon
  • 1 tsp of chopped fresh dill

For each serving:

2 ripe vine cherry tomatoes

1/4 head of little gem lettuce

Method

Method

Oatcakes

  1. Roughly pulse the oats in blender and mix with the other dry ingredients (keep 2 tablespoons of the seeds for sprinkling).
  2. Add the hot water to form a dough. Form into walnut sized balls. Press each one onto baking parchment or onto a silicon mat and press down until 5-10mm thick. sprinkle with remaining seeds.
  3. Bake at 160°c for 30 minutes until they start to brown.
  4. Leave to cool for 10 minutes.

These will store for a week in an airtight container

Pate

  1. Blend all the ingredients together to form a smooth paste (it may appear slightly moist).
  2. Scrape out the pate into a dish. Cover with cling film and refrigerate for a minimum of one hour, it will firm up in this time.

This will keep in the fridge for up to 3 days.

Serve the oat cakes topped with shredded lettuce, then the pate and halved cherry tomatoes.

Nutrition

Calories 508kcal
Fat 39g
Saturates 16g
Carbohydrates 13g
Sugars 4.1g
Fibre 4.3g
Protein 23g

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All recipes are created by Frances Buckley MSc.
Licenced food safety trainer. MSc in Applied Culinary Nutrition.
Currently Technical Food Advisor at Coeliac Society of Ireland.

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  • info@coeliac.ie
  • Dolcan House, 78/80 Tower Road, Clondalkin, Dublin 22 D22 N6F6

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