Nadiya Hussain served up smoked mackerel pate choux with green pineapple chutney for the festive season on Nadiya’s Party Feasts.
the ingredients for the choux are: 200ml cold water, 4 tsp caster sugar, 85g unsalted butter, plus extra for greasing, pinch salt, 115g plain flour, sifted and 3 free-range eggs, beaten.
For the mackerel pate: 400g smoked mackerel, skin removed, 8 tbsp Greek-style yoghurt, plus more if required, 100g unsalted butter, melted, pinch salt and ½ tsp freshly ground black pepper.
For the pineapple chutney: 435g tin pineapple chunks, drained, 1 large handful fresh coriander, stalks included, 2 small green chillies and 1 unwaxed lime, juice and zest.
See Nadiya’s recipes in her book titled: Nadiya’s Family Favourites: Easy, beautiful and show-stopping recipes for every day from Nadiya’s upcoming BBC TV series, available from Amazon now.