british

Kipper and Watercress Pate on Rye Crispbreads with Pickled Cucumber

Name: Kipper and Watercress Pate on Rye Crispbreads with Pickled Cucumber
Yield: 1 serving
Cuisine: british
Ingredients: 144 g kipper fillet, cooked and flaked; 63 g cream cheese; 22 g watercress, finely chopped; 13 g lemon juice; 36 g rye crispbreads; 108 g cucumber, thinly sliced; 9 g white wine vinegar; 4 g caster sugar; 2 g fine salt; 0.9 g black pepper

This dish pairs kipper fillet, cooked and flaked with watercress, finely chopped, rye crispbreads and cucumber, thinly sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Snack

Easy

Balanced Pescatarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

45 g Protein

32 g Carbohydrates

37 g Fat

3 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

144g kipper fillet, cooked and flaked 288 kcal
63g cream cheese 215 kcal
22g watercress, finely chopped 4 kcal
13g lemon juice 4 kcal
36g rye crispbreads 99 kcal
108g cucumber, thinly sliced 16 kcal
9g white wine vinegar 7 kcal
4g caster sugar 15 kcal
2g fine salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

kipper filletcream cheeselemon juiceblack pepper
Flake the kipper into a bowl, discarding skin and bones. Add the cream cheese, lemon juice, and black pepper.
watercress
Mash with a fork until mostly smooth. Stir in the chopped watercress.
cucumberwhite wine vinegarcaster sugarfine salt
Toss the cucumber with the vinegar, a pinch of salt, and sugar. Let stand 5 minutes to lightly pickle.
rye crispbreads
Spread the pate over the rye crispbreads.
cucumber
Top with the pickled cucumber and serve immediately.