Mackerel Pâté on Krisprolls

Mackerel Pâté on Krisprolls

Serves 6

Prep time: 5 minutes
Cooking time: 1 minute


  • 2 x 75g smoked mackerel fillets
  • 3 tbsp reduced-fat crème fraiche
  • Squeeze of lemon juice, to taste
  • 12 Wholegrain Krisprolls
  • Flat-leaf parsley and lemon wedges, to serve


  1. Remove the skin and flake the smoked mackerel flesh into a bowl. Break it down with a fork, the more you mix, the smoother the topping will be. If you prefer a courser type, go easy with the fork.
  2. Add in creme fraiche and mix it all up. If your mackerel wasn’t peppered in the first place, you might like to add some - but it should be salty enough.
  3. Top the Krisprolls with the mackerel and serve garnished with flat-leaf parsley and lemon wedges on the side.

Nutritional Information

Per canape:

  • 84 kcal
  • 4.5g fat
  • 1.3g saturates
  • 7.2g carbs
  • 0.8g sugar
  • 0.9g fibre
  • 3.2g protein
  • 0.4g salt