Smoked mackerel pate
Smoked fish is especially useful at Christmas, and this economical pâté is great as a starter or a dip for canapés. Smoked trout or hot smoked salmon can be used instead of smoked mackerel if preferred.
Serves four to six as a starter, or as a quick and easy snack served on hot toast.
YOU WILL NEED
450g/1lb smoked mackerel fillets
75g/3oz cream cheese
75g/3oz crème fraîche
1-2 tbsps creamed horseradish
Dash of Tabasco
Juice of ½ lemon
Salt and freshly ground black pepper
Celery sticks and crackers and/or brown
bread or melba toast, to serve
Remove the skin from the mackerel fillets discard any bones, then break up the flesh into a bowl. Add the cream cheese, crème fraîche, one tbsp of the horseradish, the Tabasco and lemon juice. Mix thoroughly until well combined, then taste and add the remaining horseradish. Season to taste and transfer to a serving bowl.
Set the bowl of paté on a platter and add a selection of crackers and/or breads and celery sticks for guests to help themselves. It can also be served as canapés, but don't make them up too far in advance