Smoked mackerel pate is a Fishery favourite, but it also divides us - those who add horseradish and those who don't. I am a horseradish fan, but you can leave it out of the recipe if you prefer.
- 2 smoked mackerel fillets
- 1 tsp freshly grated horseradish
- freshly ground black pepper
- 2 tbsp crème fraîche
- ½ lemon, juice only
Remove the skin from the fish and check the fillets for bones, removing them as you go.
Break the fish into pieces and put into a bowl.
Add the horseradish, mustard, black pepper, crème fraîche and lemon juice and mix into a paste.
You can put everything into a blender if you want a really smooth pate, but we like it a bit lumpy.
Serve on toasted sourdough bread with a green salad.