Serves 4

Ingredients

1 packet kipper fillets
75 g ( 3 oz ) low fat spread
50 g ( 2 oz ) small mushrooms, sliced
1 garlic clove, cut in two
Zest and juice of 1/2 lemon
Pinch nutmeg
Freshly ground black pepper
100 ml (4 fl.oz) low – fat yoghurt
Pre- heat the oven to 190 ° C (375 ° F / gas mark 5). Place the kippers in a dish, dot them with a little of the low- fat spread, and bake for 15 minutes.
Drain the juices from the cooked kippers into a small pan. Add the mushrooms and garlic and cook on a high setting for 2 minutes, shaking all the time. Discard the garlic.
Place the cooked kipper fillets, juices, the rest of the low-fat spread, the lemon juice and zest in a blender. Add the nutmeg and pepper to taste, and liquidize until smooth. Stir the yoghurt into the pate and chill for 2 hours.
The Garlic Effect – Dr Reg Saynor