Fennel & Poppyseed crispbreads with mackeral pate

Mackeral pate

  • 1 tin of boneless mackeral or 2 fresh mackeral fillets cooked
  • 1 clove of garlic
  • 1 tbsp butter (the real stuff)
  • 2 tbsp chopped parsley
  • juice of half a lemon
  • dash of pepper
  • 1 tsp capers

Blitz everything in a blender until desired consistency.

Fennel & Poppyseed crispbreads

  • 60g almonds
  • 60g cashew nuts
  • 1 tbsp coconut flour
  • 30g each of pumpkin, sesame & sunflower seeds
  • 2 tbsp poppy seeds
  • 2 tbsp fennel seeds
  • 1/2 tsp salt
  • 2 tbsp coconut oil, melted
  • 1 egg, beaten

Preheat the oven to 180c and line a baking sheet with baking paper. Put the almonds, cashews and coconut flour into a blender or food processor and grind up finely.

Pulse in the seeds and salt until almost fully ground, but leave a little texture. Transfer to a bowl. Add the oil and gradually add the egg to form a ball of dough.

Roll out the dough between two pieces of baking paper to about 5mm in length.

Bake for 20-25 minutes until golden and crips. Transfer to a wire rack to cool completely. Serve or store in an air tight container for up to 1 week.

Recipe by Christine Bailey.