MAXINE GORDON throws together a speedy lunch with mackerel and beetroot.

A LINGERING food memory is of a leisurely lunch with girlfriends in Edinburgh and feasting on pitta bread crammed with rich, creamy smoked mackerel paté and a colourful and earthy beetroot coleslaw.

I was surprised how good they worked together, and the pairing came to mind again when I opened my fridge last weekend to find not much except smoked mackerel fillets, crème fraiche, a packet of pre-cooked beetroot and some salad lingering in the veggie box.

Within minutes, I’d whizzed the mackerel with the crème fraiche and a good squeeze of lemon and a generous grinding of pepper in my Magimix.

Paté made, I chopped up the beetroot and threw it over some salad leaves, diced peppers and tomatoes. Salad ready, I popped one of those frozen ciabatta loaves in the oven. Ten minutes later, lunch was ready.

Minimum fuss, but maximum taste. My kind of meal.

Smoked mackerel pate (enough for 4-6)

One pack of smoked mackerel (about three fillets)
A couple of tablespoons of crème fraiche or natural yoghurt (use more if mix is a bit stiff)
Good squeeze of lemon juice
Freshly ground black pepper (to taste)

Blitz together in a blender, or hand blender, or food processor.

Serve with warm bread, or with oatcakes, and salad on side.