Smoked Mackrel Pate

1. Remove the skin off the mackeral fillets
2. Place the fillets in a food blender and blend
to a rough choped consistancy.
3. Remove from the blender to a large bowl
4. Add teaspoon horseradish
5. Add Creme Fraiche a dessert spoon at a time and stir until smooth consistany is achieved - don't add to much creme fraiche or pate will be too creamy, you are looking for a course rustic type pate.
6. Add a squeeze of lemon juice from half a lemon, use other half of lemon cut into wedges to serve with the pate.
7. Serve with toast or french bread

Great as a starter or pack in a tub and take to work for lunch with some crusty bread and a salad - great with watercress.