Smoked Mackerel Pate - Fishbox

Smoked Mackerel Pate - Fishbox
Fishboxer Emma MacRae from Inverness


2 oak smoked mackerel fillets


125g creme fraiche


3-4 tsp horse radish sauce


1/2 Lemon and squeeze lemon juice


Lots of black pepper -add to own taste


Finely chopped parsley


Toast triangles to serve with a side of salad.


Take off the skins and remove bigger bones of the smoked mackerel fillets.


Using hands break fish into a bowl, vigorously mix together the fish and all the other ingredients with a fork until it becomes smooth.


Taste and add more horseradish or black pepper to own preference.


Split mixture into small bowls or ramekins and keep covered in the fridge until ready to serve.


Serve with toast or oatcakes.