Smoked Mackerel Pâté
Ingredients
- 2 plain fillets smoked mackerel
- 1 (250g) container Philadelphia cream cheese or 1 soft cream cheese
- 2 tablespoons double cream
- 2 tablespoons lemon juice (or sour cream to substitute for both the double cream and lemon juice)
- salt
- cayenne pepper
- nutmeg
- 2 teaspoons horseradish sauce
- 1 tablespoon finely grated onions
- Remove skins from mackerel fillets.
- Put ingredients in a blender and whiz until the desired consistency is reached (should be fairly smooth, but with some thickness).
- Add lemon juice or cream to taste as desired.
This article uses material from the "Smoked Mackerel Pâté" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
