Easy smoked mackerel pâté

10-30 minutes 2 servings 600 kcal or less bread butter dip fish paste horseradish lemon lemons mackeral pate mackerel pate mackrel pate mains oily fish parsley pate quick seafood smoked fish smoked mackerel smoked mackerel fillets spring onion spring onions starter summer supper for two

N/A

Source

Ingredients

25g unsalted butter , melted

zest ½ lemon

160g pack smoked mackerel (split fillets), skinned

1 spring onion , roughly chopped

15g unsalted butter , plus extra to serve

1 tsp hot horseradish sauce, plus extra to serve

1 tsp finely chopped flat-leaf parsley , plus a few leaves

French bread , to serve

Method

Tip the melted butter, lemon zest, mackerel and spring onion into a food processor and blend until smooth. Spoon into a ramekin and smooth the top.

For the topping, melt the 15g butter with the horseradish, then stir in the parsley. Carefully spoon over the pâté to cover it. Press some parsley leaves on top, grind over some black pepper and chill to set the butter. Serve the ramekin of pâté with French bread, butter and extra horseradish sauce.