Dinner and lunch: warm curried mackerel salad + mackerel pâté on rye

Name: Dinner and lunch: warm curried mackerel salad + mackerel pâté on rye
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: 20 g sultanas; 90 g LoveLife brown basmati and wild rice; ½ essential cauliflower, separated into small florets; 2 tsp olive oil; 4 tsp medium curry powder; 100 g essential low fat crème fraîche, available in selected stores; 2 tsp mango chutney; 1 lemon, juice of ½, ½ cut into wedges; 28 g pack fresh coriander, leaves roughly torn; 110 g cans smoked Irish mackerel fillets, drained (available in selected stores)

Dinner tonight: Warm curried mackerel salad

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Serves2
CourseMain meal
Prepare15 mins
Cook30 mins
Total time45 mins
Plus15 minutes for lunch

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For the warm curried mackerel salad

20g sultanas
90g LoveLife brown basmati and wild rice
½ essential cauliflower, separated into small florets
2 tsp olive oil
4 tsp medium curry powder
100g essential low fat crème fraîche, available in selected stores
2 tsp mango chutney
1 lemon, juice of ½, ½ cut into wedges
28g pack fresh coriander, leaves roughly torn
3 x 110g cans smoked Irish mackerel fillets, drained (available in selected stores)

For the mackerel pâté on rye with pickles

6 radishes, sliced
2 shallots, finely chopped
4 gherkins, sliced (plus 2 tbsp of the gherkin pickling liquor)
Salt and pepper, to season
2 tbsp low fat crème fraîche
4 slice/s rye bread

FOR THE WARM CURRIED MACKEREL SALAD Preheat the oven to 220˚C, gas mark 7. Cover the sultanas with boiling water and set aside. Cook the rice according to pack instructions then drain, refresh under cold water and set aside.
Meanwhile, toss the cauliflower on a baking tray with the olive oil and 2 tsp curry powder; season then roast for 25-30 minutes until tender. In a bowl, mix the remaining 2 tsp curry powder with the crème fraîche, mango chutney, lemon juice and most of the coriander leaves.
To serve, flake the mackerel into the dressing, season and stir. Set 2 /3 aside; chill for tomorrow. Drain the sultanas and add to the remaining mixture with the rice and cauliflower; toss together. Top with the rest of the coriander and the lemon wedges.
FOR THE MACKEREL PATÉ ON RYE WITH PICKLES In a small bowl, mix together the sliced radishes, shallots and gherkins with the gherkin pickling liquor; season. Mix the low fat crème fraîche into the reserved curried mackerel, then mash with a fork. Toast the rye bread, then spread with the pâté and top with the gherkin and radish mixture.

Typical values per serving when made using specific products in recipe