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 Mackerel Pie 
Serves 3 with a side dish
This is a much tastier and healthier alternative to the liver patty Danes eat a lot of. It contains less fat all in all, but plenty of omega-3 PUFAs. Being made with children in mind, the pie is rather mild. Try adding extra chili, coriander, or Sichuan pepper if the pie is served for adults only.

  • 400 gr fresh fillets of mackerel without skin
  • 1/2 hokkaido (approx. 700 gr), seeded and grated finely
  • 1/2 dl extra virgin olive oil
  • 2 cloves of garlic, minced finely
  • 2 tbs ginger, grated finely
  • 3 tsp unfiltered cider vinegar
  • 2 tsp tamari
  • 1 tbs coriander seeds, roasted and ground finely
  • 1 tbs fennel seeds, roasted and ground finely
  • 3 star anise, roasted and ground finely
  • 1 stick of cinnamon, roasted and ground finely
  • 3 large handfuls of flatleaf parsley, chopped finely
  • sea salt
  • freshly ground black pepper
Cooking Instructions
1) Combine all the ingredients in a food processor and pulse until the forcemeat (there must be better word than this in English) is even. It can be a bit grainy, but there must be no solid pieces of food.
2) Place the forcemeat in a flat ovenproof dish (approx. 20*15 cm), smooth the surface, and grill the pie in the oven for 10-12 minutes. Turn down the heat to 300° C and bake the pie for another 15 minutes.
3) Leave the pie to cool for 5 minutes at room temperature before slicing and serving.

Note: Measurements are provided in both U.S. and European/metric units.

This recipe particularly addresses the special diet considerations for: Dairy-free; Gluten-free; Low Glycemic Index; Anti-cancer; Cardiovascular Disease; Diabetes; Inflammatory Bowel Diseases

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