You can make this pate lumpier a lot more smoother and like I was saying earlier, it can be made a dip, a spread or it really depends on how you want and like its texture to be. The more you whizz it the smoother it will become.
I sometimes do like it lumpier, just for some extra texture so I’d just give it a few whizzes.
I do make it very smooth when I don’t have the time to pick the fish bones in the mackerel and then leave it longer in the food processor to become a nice n’ smooth and quite fluffy and velvety paste.
You decide on the texture and juggle with the yoghurt so, add more of this if you want it more like a dip than a thick pâté.
Thank you for stopping by ;-)