Smoked Mackerel Pate with Horseradish Creme Fraiche
Submitted - Ben
Ingredients400g 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
Method1 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.