Smoked Mackerel Pate
|Smoked mackerel fillets||1 Pound, skinned, boned and flaked (500 Gram)|
|Garlic cloves||1 Large, crushed|
|Lemon||1 , juiced|
|Unsalted butter||4 Ounce, softened (125 Gram)|
|Full fat soft cheese||6 Ounce (175 Gram)|
|Grated horseradish||1 Tablespoon|
|Black pepper||To Taste|
|Thin brown bread slices||8 , toasted (For Serving)|
|Lemon wedges||4 (For Serving)|
Put the flaked fish in a bowl with the garlic and lemon juice.
Mash well with a fork until the mackerel is finely broken up.
Work in the softened butter a little at a time.
Mix in the cheese to make a smooth, well-blended mixture.
Add horseradish and black pepper to taste.
Serve on thin slices of toasted brown bread, with lemon wedges and salad leaves.