Smoked Mackerel pâté with horseradish (serves 4)
To ring the changes from Smoked Salmon pâté (lockdown recipe #2), today’s lockdown recipe is smoked mackerel pâté. Add a bit of an “ish” to all of the quantities in this recipe to customise it to your preferred taste – e.g. I like a hint but you may prefer a big hit of the eye watering, nose tickling intensity of horseradish but I generally also add a good squirt of lemon juice because I love the freshness and acidity that this brings in contrast to the oily fish and creamy cheese.
|115 g smoked mackerel fillets|
3 tblsp cream cheese
1.5 tsp hot horseradish grated zest of half a lemon (and some of the juice to taste)
|Skin the mackerel and flake the fish into a bowl. Add the soft cheese and horseradish; mash together.|
Add lemon zest, chives and black pepper (to taste); mix well.
It really is as fuss free as that. Enjoy!