12 oz (350 g) smoked mackerel fillets
1 lemon
5 oz (150 g) low fat cream cheese
2-3 teaspoons prepared horseradish sauce
Freshly ground black pepper
1 lemon
5 oz (150 g) low fat cream cheese
2-3 teaspoons prepared horseradish sauce
Freshly ground black pepper
accompaniments
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method
1. Skin and flake the mackerel, making sure that no bones remain.
2. Squeeze the juice from half the lemon (reserve the other half to use as a garnish), add to all the other ingredients in the bowl of a food processor and whizz for 45 seconds.
3. Alternatively, mix thoroughly together by hand, using a fork - this gives a more rough-textured pate.
4. Check the seasoning and add more lemon juice, pepper or horseradish if necessary.
5. Turn the mixture into a pretty glass bowl, fork up the top and lay paper-thin slices of lemon, cut from the reserved half, all over in an attractive pattern.
6. Chill for several hours before serving.
2. Squeeze the juice from half the lemon (reserve the other half to use as a garnish), add to all the other ingredients in the bowl of a food processor and whizz for 45 seconds.
3. Alternatively, mix thoroughly together by hand, using a fork - this gives a more rough-textured pate.
4. Check the seasoning and add more lemon juice, pepper or horseradish if necessary.
5. Turn the mixture into a pretty glass bowl, fork up the top and lay paper-thin slices of lemon, cut from the reserved half, all over in an attractive pattern.
6. Chill for several hours before serving.
serving amount
serves 4 to 6
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