Smoked mackerel pâté recipe

Horseradish gives a wonderfully warming heat to this easy to make pâté

Serves 2

• 250g packet smoked mackerel fillets
• 250g soft cheese
• 1 tbsp horseradish sauce
• 2 lemons, 1 juiced and 1 cut into wedges
• 1 tbsp chopped chives
• Sliced wholemeal bread
• Drizzle of olive oil

1. Remove the skin from the mackerel and break the flesh into chunks. Place the flaked fish in a food processor with the cheese, horseradish sauce, and lemon juice. Blend into a smooth paste. Season with salt and pepper.

2. Remove the crusts from the bread and use a rolling pin to flatten the slices. Cut into evenly shaped portions. Drizzle with olive oil, and grill on both sides until golden.

3. Serve with wedges of lemon and chopped chives.

Cook's tip: Alternatively, you can used peppered mackerel

Recipe taken from The Saucy Fish Co.’s More Fabulous Recipe Ideas for Fish, in association with Tesco and the British Skin Foundation