Generally pâté is considered to be made of liver, pork, game or other meats. However, as with this recipe, fish can also be used as the basis of a pâté. This couldn't be easier to make and is delicious simply spread on warm toast or crusty bread. So go ahead and give it a try!
INGREDIENTS:
250g Smoked mackerel, skin and bones removed, flaked
200g Soft cheese
1 Lemon, zested and juiced
2 tbsp Chives, snipped
2 tbsp Horseradish sauce
METHOD:
Put the smoked mackerel, cheese, lemon zest and juice in a food processor and blend until smooth. Stir in the chives and horseradish sauce. Chill until ready to serve.
TO SERVE:
Spread on warm toast, crusty bread or crackers. Alternatively, as edible serving vessels for the pâté, use individual chicory or baby gem lettuce leaves. Just spoon in a neat quenelle of pâté onto the cut end of each leaf. Enjoy......
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