This pate is wonderful and filling. 100g mackerel fillets 1tsp capers .5 pack fresh flat-leaf parsley (the other works too) 1 med ripe avocado 2 Tbsp plain yogurt juice of half a lemon
Place all ingredients into mixing bowl and blend.
Parsley and Almond pate 1 red pepper 200g almonds 1 large bunch of curly parsley 200g olives pitted juice of 1 lemon 100ml olive oil
Slice and de-seed red pepper and grill gently till soft. Toast the almonds until the color has just slightly darkened - but don't allow them to burn. Was parsley and remove the stalks. Place all ingredients into a blender and blend until smooth.
Delicious on crackers/bread but also great on their own or with mashed potato.
I will NOT run emotionally from compliments and hide in fat layers for protection.
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