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Smoked Mackerel and Horseradish Pate |
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250g-300g smoked mackerel fillets
200g crème fraiche
1 lemon
4 tbsp creamed horseradish
Method
Peel the mackerel off its skin into a food processor. Add 100g crème fraiche, black pepper, juice from half the lemon and the horseradish. Blitz briefly until smooth. Transfer to a serving bowl and stir in the remaining crème fraiche to make a thick, fluffy puree. Adjust the seasoning with extra lemon juice and black pepper. Chill, covered, until required.
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