Smoked Mackerel Pate with French Bread & Horseradish
|Unsalted butter||1 Ounce, melted (25 Gram)|
|Smoked mackerel||160 Gram, split fillets, skinned (Pack)|
|Onion spring||1 , roughly chopped|
|Unsalted butter||1⁄2 Ounce (15 Gram, Plus Extra To Serve)|
|Horseradish sauce||1 Teaspoon (Hot, Plus Extra To Serve)|
|Finely chopped flat leaf parsley||1 Teaspoon (Plus A Few Leaves)|
|French bread||1 (To Serve)|
1. Tip the melted butter, lemon zest, mackerel and spring onion into a food, processor and blend until smooth. Spoon into a ramekin and smooth the top.
2. For the topping, melt the 15g butter with the horseradish, then stir in the parsley. Carefully spoon over the pate to cover it. Press some parsley leaves on top, grind over some black pepper and chill to set the butter. Serve the ramekin of pate with French bread, butter and extra horseradish sauce.