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Frankie Dunn

Frankie's mackerel and butter bean pâté

This is a ten-minute job. You can serve it as a starter in a ramekin to look very sophisticated, or as a dip on a picky-bits board, which is how Frankie has it at home.
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Prep Time 10 minutes
Course: Salad
Ingredients Method Notes

Ingredients
  

  • 1 tin Mackerel
  • 1 tin Butter Beans
  • 2 tbsp Greek Yoghurt
  • 1/2 Juice & Zest of a Lemon
  • Salt & Pepper

Method
 

  1. Drain the beans. Put all ingredients in a blender for a smooth pâté, or a food processor if you'd rather it coarse. You can even mash it by hand. Taste, season, done!
    2. The butter beans aren't just filler — they add fibre and they thicken it, so if yours comes out like soup, a tin of beans brings it back together.
    If you want a stronger flavour, use smoked mackerel instead of plain.

Notes

Serve it with toasted seeded sourdough and something sharp alongside to cut through, because it's rich stuff. Frankie brought cooked beetroot in a sweet chilli and vinegar glaze, which was gorgeous. Capers would do the same job.