Smoked mackerel pâté Recipe

Smoked mackerel pâté Recipe

  • 2 kippers or whole smoked mackerel
  • 1 tsp freshly grated horseradish
  • 2 tsp Dijon mustard
  • freshly ground black pepper
  • 2 tbsp crème fraîche
  • ½ lemon, juice only
  • 100g/2½oz unsalted butter, chopped
  • spring onions, chopped
  • sourdough bread, cut into slices
  1. Remove the skin from the fish – the odd bone is fine as the mixture will be blended. Add the fish to the blender.
  2. Add the horseradish, mustard, black pepper, crème fraîche and lemon juice and blend to a paste.
  3. Add the butter and blend until smooth. Season to taste with salt.
  4. Serve with spring onions or sourdough bread.
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