900g smoked mackerel fillets, skin and bones removed
150g cream cheese
150g crème fraîche
2-3 tbsp creamed horseradish
Dash of Tabasco sauce
Juice of 1 lemon
Salt and black pepper
- Use a fork to flake the mackerel fillets apart and transfer into a bowl.
- Add the cream cheese, crème fraîche, two tablespoons of horseradish, the Tabasco and lemon juice.
- 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.
- 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