Ingredients

• 250g smoked mackerel
• 2 tsp horseradish sauce
• Freshly ground black pepper
• 3 tbsp crème fraiche
• Juice ½ lemon
• Small handful dill, finely chopped

Method

1. Skin the mackerel fillets and place in the blender with the horseradish, a few twists of black pepper, crème fraiche and the lemon juice. Press the coarse chop programme.
2. Turn into a bowl and fold in the dill.
3. Serve with toasted melba toast or rye bread.

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