This is a quick and delicious smoked mackerel pate, which tastes great served with hot buttered toast. All of the ingredients can be varied according to your own taste, and the horseradish and/or spring onion can be left out altogether.
Serves 4-6: Preparation 7 mins.
Ingredients
| 4-5 smoked mackerel fillets
handful flat leaf parsley, chopped 3-4 spring onions (or 1 of the larger sort) |
grated zest & juice of 1 lemon
100g (or to taste) creme fraiche 1 – 2 tsp of horseradish sauce (optional) |
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ground black pepper to season |
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Method
Skin the mackerel fillets and pick out any small bones. In a bowl, mash up the mackerel with a fork. Stir in the creme fraiche, spring onions, lemon zest and as much of the lemon juice as you like. Add the chopped parsley and a good twist of black pepper. Add the horseradish if you like your pate to go with a zing (we do!).
Mix all the ingredients well and, if you prefer your pate smoother, use your blender and blitz for about 40 seconds.
