Okay, so it’s cheating to use a recipe from the Guardian’s ‘Hot to cook…’ series, since they’ve already scientifically identified the perfect ingredients and method (!), but in this case there’s a slight tweak, as who can buy fresh horseradish in the UK? Even Waitrose staff insist ‘it’s the same as red radish’. Ahem. I should go to an ethnic food store, who will no doubt have loads of the stuff. But in this case, I substitute horseradish sauce.
|Smoked Mackerel Paté||
#ratingval# from #reviews# reviews
- 3 hot smoked mackerel fillets
- 150g cream cheese
- 100g crème fraîche
- 2 tbsp horseradish sauce
- Lemon, to serve
- Handful of dill, chopped
- Black pepper, to taste
- Skin mackerel fillets and flake 2 of them into the mixer.
- Blend with the cream cheese, crème fraîche and horseradish sauce until homogeneous.
- Flake rest of fish, and mix in along with the dill and black pepper.
- Serve with lemon wedges.