Smoked Mackerel Pâté

cook 10 mins
  • 250 g (8 oz) smoked mackerel fillets
  • 1 lemon
  • 200 g (7 oz) cream cheese
  • handful of flat leaf parsley and chives, chopped, plus extra to serve
  • salt and pepper
  • Melba toasts, to serve
  • Discard the skin and any bones from the fish. Finely grate the rind of about half the lemon.
  • Place the fish and lemon rind in a food processor with the cream cheese and pulse until just combined. Season well with pepper, add salt and juice from the lemon to taste and stir through the herbs.
  • Place in serving bowls, sprinkle with more herbs and serve with Melba toasts.
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