Mackerel – Saba pâté

Directions

1. Open the can of mackerel into a pot inclusive of the packed liquid. Use unsalted can. Place over medium heat adding the chopped garlic and leaks.
2. Using a fork, mash the mackerel while evaporate the moisture from the mackerel. Once the mackerel becomes slightly thick, add the coconut oil, white wine.
3. Simmer further until it reaches a puree-like thickness. Add salt and pepper to your taste.
4. Pour the pate into a preserving dish. Keep it refrigerated.