Smoked Mackerel Pate
|Serves: 4 || ||Total time (min.): 10 |
- 250g smoked mackerel
- 2 tsp horseradish sauce
- Freshly ground black pepper
- 3 tbsp crème fraiche
- Juice ½ lemon
- Small handful dill, finely chopped
- 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.
- Turn into a bowl and fold in the dill.
- Serve with toasted melba toast or rye bread.