Follow these steps for perfect results
Smoked Mackerel Fillets
skinned
Cream Cheese
Horseradish Sauce
Lemon
zest and juice
Flat Leaf Parsley
chopped
Salt
Pepper
Skin the smoked mackerel fillets.
Place the smoked mackerel fillets, cream cheese, horseradish sauce, lemon zest, lemon juice, and parsley into a food processor.
Pulse the mixture in short bursts until just combined.
Season with salt and pepper to taste.
Add more lemon juice if required.
Serve with toast or crackers.
Expert advice for the best results
For a smoother pate, use a high-speed blender.
Add a splash of milk or cream for extra creaminess.
Chill for at least 30 minutes before serving to allow flavors to meld.
Everything you need to know before you start
5 mins
Can be made 1-2 days in advance.
Serve in a small bowl or ramekin, garnished with a sprig of parsley and a lemon wedge.
Serve with toast points, crackers, or crudités.
Accompany with a green salad.
Pairs well with the smoky and rich flavor.
A refreshing complement.
Discover the story behind this recipe
Common appetizer in British cuisine.
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