Smoked mackerel pâté

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2 whole smoked mackerels

1 tsp horseradish

2 tsp Dijon mustard

freshly ground black pepper

2 tbsp crème fraîche

½ lemon, juice only

50g unsalted butter, chopped

chopped parsley

Remove the skin from the fish – the odd bone is fine as the mixture will be blended. Add the fish to the

blender.

Add the horseradish, mustard, black pepper, crème fraîche and lemon juice and blend to a paste.

Add the butter and blend until smooth. Season to taste with salt.

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