This recipe makes 1 portion but can be doubled to make enough for 2. It is a great portable lunch and goes nicely with 3 – 4 rice cakes.
Ingredients
55g smoked mackerel fillet (skinned)
Tbsp Total Greek yogurt
Squeeze of lemon
1 spring onion, finely chopped
3 quartered cherry tomatoes
Fresh water cress/spinach leaves
Method
1. Combine mackerel, yogurt & lemon in a bowl and mash with a fork
2. Add spring onion and tomatoes and mix lightly
3. Put water cress/spinach on top of rice cakes and spoon mackerel mixture over