Smoked mackerel paté

Smoked mackerel paté Easy Food
Serves 8
900g smoked mackerel fillets, skin and bones removed
150g cream cheese
150g crème fraîche
2-3 tbsp creamed horseradish
dash of Tabasco sauce
1 lemon juice
Salt and black pepper
  1. Use a fork to flake the mackerel fillets apart and transfer into a bowl.
  2. Add the cream cheese, crème fraîche, two tablespoons of horseradish, the Tabasco and lemon juice.
  3. Mix thoroughly until well combined, then taste and add more horseradish, if liked, along with some salt and plenty of black pepper. Transfer to a freezer-safe container and freeze.
  4. Defrost the night before using. Serve with crackers or Melba toast.

Per Serving 334kcals, 20.7g fat (8.9g saturated), 6.5g carbs, 0g sugars, 33.6g protein, 0g fibre, 1.248g sodium