Mackerel paté
| Serves: 4 - 6 |
Difficulty: Easy |
Prep: 15 mins |
METHOD
| 1. |
Skin the mackerel and break the fillets up into small pieces. Add the soft cheese, lemon zest and horseradish sauce and mix well together with a fork. |
| 2. |
Season with salt and freshly ground black pepper, to taste, and add lemon juice, to taste. Stir in most of the herbs then cover and chill until ready to serve. |
| 3. |
Sprinkle with a little cayenne, if using, and remaining herbs and serve with warm, buttered toast. |
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