Nadiya Hussain smoked mackerel pate choux with green pineapple chutney recipe on Nadiya’s Party Feasts

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.