Smoked Mackerel Pâté

Method

1. Remove any skin and bones from the smoked mackerel and break the flesh into rough chunks in a mixing bowl.
2. Add the cream cheese to the bowl with the smoked mackerel and use a fork to begin combining the two ingredients into a rough paste.
3. Squeeze the juice of the lemon over the mixture, ensuring no pips fall in, and stir well to incorporate.
4. Add the horseradish to the bowl and blend or mash all the ingredients together until you reach a smooth, spreadable consistency.
5. Taste the pâté and adjust the balance of lemon juice or horseradish to your preference before transferring to a serving dish.
6. Refrigerate the pâté for at least 6 minutes to allow the flavours to meld before serving chilled.