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
Recipe Type: Appetiser
Author: after Guardian ‘Hot to cook…’ series
Prep time: 10 mins
Total time: 10 mins
Serves: 4
Spread on bread, lettuce, dip at a picnic, etc.. Delicious!
  • 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
  1. Skin mackerel fillets and flake 2 of them into the mixer.
  2. Blend with the cream cheese, crème fraîche and horseradish sauce until homogeneous.
  3. Flake rest of fish, and mix in along with the dill and black pepper.
  4. Serve with lemon wedges.