Smoked Mackerel and Horseradish Pâté

cook 10 mins
  • 500 g (1 1/2 lb) smoked mackerel fillets
  • 2 tablespoons natural yogurt
  • 2 teaspoons creamed horseradish
  • juice of 1/2 lemon
  • pepper
  • oatcakes, toast or crudités, to serve
  • Skin and flake the mackerel into a bowl. Add the remaining ingredients and mix well.
  • Serve with oatcakes, toast or with crudités.
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