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Ingredients
Method
- 300g smoked mackerel fillets, skin removed, flesh flaked
- 80g soft cheese
- 1 tsp horseradish sauce
- 1 sliced spring onion
- 1 lemon, zest and juice
- 10g chopped parsley
- Sliced dill pickles, to serve
- Rye bread, to serve
- Add the fish, soft cheese, horseradish, lemon juice and zest, spring onion, parsley and plenty of black pepper to a food processor. Whizz to make a smooth pate.
- Transfer the pate to a bowl and chill in the fridge for 20 mins. When ready, spread liberally onto rye bread squares, scatter with chopped pickles and maybe some caviar if you fancy.
20 mins
4 serving
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