• 1 can (400g) white beans, drained and rinsed
• ½ cup (125ml) plain yoghurt
• 2 spring onions, finely chopped
• 500g pickled fish, fish pieces and sauce separated
• 1 packet (20g) flat leaf parsley, chopped
• Salt and milled pepper
- Mash beans, yoghurt, salad onions, pickled fish pieces, half the sauce and parsley together until coarse.
- Season with salt and pepper.
- Serve pâté with toasted bread.