Smoked mackerel paté

Tick the ingredients you need to add your shopping list.

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

By easyFood