Recipe Edit

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Title of recipe*
Smoked Mackerel Pate with Horseradish Creme Fraiche

Name of submitter*
Ben

Ingredients (please enter each one on a separate line)*
400g smoked mackerel fillets 250ml crème fraîche 2-3 tbsp grated horseradish Zest and juice of half a lemon Freshly ground black pepper 1 tbsp chopped dill

Method*
1 Peel off the skin from the smoked mackerel and break the flesh into flakes, discarding any large bones. 2. In a bowl, combine the crème fraîche, grated horseradish, lemon juice and black pepper according to taste. Carefully fold in the mackerel flakes and dill, then spoon into individual serving bowls or ramekins. Cover with clingfilm and chill for 2 hours before serving.

Serves 6-8 Add image

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