Crisp sweet potatoes with smoked mackerel pâté

Name: Crisp sweet potatoes with smoked mackerel pâté
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 600 g Essential Sweet Potatoes; 1 tbsp Essential White Wine Vinegar; 1 tsp Essential Pure Clear Honey; 100 g Essential Radishes, trimmed and sliced; 230 g Essential Smoked Mackerel Fillets, bones and skin removed; 2 tbsp Essential Greek Style Yogurt; 3 Essential Salad Onions, trimmed and sliced; 1 Essential Lemon, scrubbed, zest and juice of ½, plus a squeeze to serve; 2 tbsp chopped dill (optional); 115 g pack baby spinach; 150 g Essential Pickled Sweet Baby Beetroot, drained and cubed, or use Essential Cucumber; 1 tbsp Essential Olive Oil

Shake up your baked potato game with this colourful and easy idea – with 1 of your 5 a day and a good source of heart-healthy Omega 3s.

3.5 out of 5 stars(3) Rate this recipe

HealthyHigh in omega 31 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook45 mins
Total time55 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

600g Essential Sweet Potatoes
1 tbsp Essential White Wine Vinegar
1 tsp Essential Pure Clear Honey
100g Essential Radishes, trimmed and sliced
230g Essential Smoked Mackerel Fillets, bones and skin removed
2 tbsp Essential Greek Style Yogurt
3 Essential Salad Onions, trimmed and sliced
1 Essential Lemon, scrubbed, zest and juice of ½, plus a squeeze to serve
2 tbsp chopped dill (optional)
115g pack baby spinach
150g Essential Pickled Sweet Baby Beetroot, drained and cubed, or use Essential Cucumber
1 tbsp Essential Olive Oil

Preheat the oven to 200°C, gas mark 6. Pierce the sweet potatoes with a fork, place on a baking tray and roast for 40-45 minutes, or until tender. Mix the vinegar and honey in a bowl with a pinch of salt. Toss in the radishes and set aside.
Put the mackerel in a mixing bowl with the yogurt and mash together with a fork. Stir through the salad onions, lemon zest and juice, dill (if using) and a good grind of black pepper.
Split open the sweet potatoes and mash the flesh roughly with a fork. Divide the mackerel pâté between them and top with some of the spinach and drained radishes. Serve the remaining salad and beetroot on the side, drizzled with olive oil and a dash more lemon juice, if liked.

Cook’s tip

If you have an air fryer large enough to cook 4 sweet potatoes at once, this recipe is the ideal way to use it. Prick them, then cook for 30-40 minutes until crisp outside and fluffy in the middle.

Typical values per serving when made using specific products in recipe