Smoked Mackeral & Horseradish Pate
Over a year ago
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Ingredients
- 250g smoked mackerel fillets
- 200g cream cheese
- 2 tbsp horseradish powder
- 1 lemon zest
- ½ lemon juice
- pinch salt and freshly ground black pepper
- 2 tbsp Creme Fraiche
Accompaniment
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Description
A recipe that can be pulled together in minutes for a quick starter or side dish, but improves in flavour if made the day before.
Method
-
1
1. Remove the skin from the mackeral fillets and flake them into a large bowl.
2. Add the cream cheese, lemon zest, creme fraiche horseradish powder, salt and pepper and mix well.
3. Add the lemon juice a little at a time to enure that pate texture is not too wet - you may not need all of it.
4. Mix well to combine all the flavours and then transfer to a smaller dish / individual portions.
Serve with thinly sliced toasted & buttered ciabatta and peppery fresh rocket.
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