A practical taste of Turkish coastal cooking, mackerel pate is made by mashing poached mackerel fillets with strained yoghurt and lemon. It is served with crackers or spread on crispbread as a quick snack.
Poach the mackerel fillets in boiling water for 6-7 minutes, drain, and once cool check for any remaining bones.
Mash the poached mackerel with a fork and mix thoroughly with the strained yoghurt, lemon juice, lemon zest, dill, salt and pepper.
Transfer the pate to a serving dish and serve alongside crackers or crispbread.
Do not overcook the mackerel while poaching, as dried-out flesh mashes into a stringy, unappetising texture. Chilling the pate for at least 15 minutes before serving lets the texture set better. Allergens: contains fish and dairy (yoghurt).
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