This is a great dish to serve smoked mackerel in a different way with warm toast and butter with a side salad. This dish reminds me of winter Sunday afternoons sat in front of the fire. The amount of pate this recipe makes is sufficient to serve 4 to 6.
4 skinless smoked mackerel fillets
100g cream cheese or creme fraiche
1 tablespoon creamed horseradish
30g butter butter
1 small handful freshly chopped parsley
1 lemon, zested and juiced
salt and pepper, to taste
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Directions Preparation:10min › Ready in:10min
In a food processor combine the mackerel, cream cheese, horseradish, butter, parsley, lemon zest and half the lemon juice then pulse until smooth.
Taste test and add more lemon juice if desired. Season with salt and pepper then serve immediately or chill covered in the fridge until needed.
Your can substitute the mackerel for smoked salmon.