Cafezique smoked mackerel and beetroot pate by Mhairi Taylor of Cafezique in Glasgow

Mhairi Taylor says she first made this dish when her twin sons Nicky and Johnny were eight and her youngest Jamie was three . It is easy fast food for children. Her own Grampa Zique made it without beetroot and it has always been a family favourite. Mhairi added beetroot for health and maternal smugness and her children loved that it was pink.

A version of it has been on the menu at Cafezique, Delizique and at Mhor 84. Nicky, now 21, is a chef at Mhor 84 and makes it there for his own customers.

Serves 4 as a light lunch or 8 as a dinner party starter

Ingredients

4 smoked mackerel fillets

2 cooked beetroot

125g Katie Rodgers crème fraiche or yoghurt

2 tsp creamed horseradish or grated fresh horse radish

½ lemon zest

Lots of fresh lemon juice

1 handful chopped parsley

I handful of fresh dill or fennel tops

Freshly Ground pepper (white is nicer) pink looks good as a garnish

METHOD:

1 Remove any skin and any bones from the mackerel. They can be very small so do this quite meticulously.

2 Combine all ingredients together and add to a food processor. 3 Pulse until the mix has is of a smooth-ish consistency and the pate is the texture you like.

It is very simple to make, especially with a food processor although a chunkier version can be made with just your hands (wear gloves!).

At the cafe it's served with toasted Delizique seeded wholemeal bread and dressed seasonal leaves.

It’s also lovely with celery sticks if you want to keep the carbs down or in little boats of chicory (red and white) as a canape.

In association with Taste Communications.

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