@nattys_table created a wonderful plate for her Sunday brunch and kindly shared all instructions on how to prepare it with us.
Her brunch consisted of mackerel pâté on toast, beetroot & horseradish salad, dill cucumber pickles, watercress and sprouts – super healthy and delicious!
Find all ingredients and instructions for making this tasty brunch below:
Mackerel Pate (about 4 portions)
- 1 can Fish4Ever Mackerel in Spring Water
- 100g soft sheeps cheese
- 2 tbsp lemon juice
- 1 tsp salt
- 1 tsp white pepper (ground)
Put all the ingredients in your food processor and pulse until the ingredients are combined (maintain a rough texture, not totally smooth). Then spread onto a slice of toast.
Beetroot & Horseradish Salad
- 1-2 raw & peeled beetroots
- 1 tbsp hemp seed oil
- 1 tbsp apple cider vinegar
- 1-2 tsp horseradish (depending how hot you like it)
- 1 tsp salt
- 1 tsp ground white pepper
Simply grate the peeled beetroots either by hand or in a food processor, dress with the other ingredients and it’s ready to eat!
- Watercress & dill
- Broccoli sprouts
For the dill cucumber pickles have a look at @nattys_table‘s profile as you can find a separate post on them there.
Assemble all components nicely and enjoy your meal!