Smoked Fish Pate
|Smoked mackerel fillets/2 whole smoked mackerel||4|
|Lime/1 lemon||2 , juiced|
|Cream cheese||4 Ounce, softened (110 Gram)|
|Butter||1⁄2 Pound, melted (225 Gram)|
|Fresh herb sprigs||4 (Such As Dill, Fennel, Flat-Leaf Parsley)|
|Lemon slices||4 (To Garnish)|
|Melba toast/Crackers||4 (To Serve)|
Skin and flake mackerel.
Place in a blender or food processor with lime juice, cream cheese and butter.
Blend to a puree.
Season with pepper.
Turn into a suitable size serving dish and chill for several hours.
Garnish with fresh herbs and lemon slices.