Smoked Mackerel Pâté on Crispbread

Make smoked mackerel pâté on crispbread, from the first ingredient to the finished dish.

INGREDIENTS | Makes 2 servings
130 g Smoked mackerel (As sold. Most of the fat in any dish it is in.)
60 g Light cream cheese
2 tsp (12 g) Creamed horseradish
4 crispbreads, about 40 g Rye crispbread
Juice of half a lemon Lemon juice
A small bunch, snipped Chives
Plenty Black pepper
Ingredient notes on the recipe page.

METHOD
1. Peel the skin off the mackerel and check for bones with your fingers, then break the flesh into a bowl.
2. Add the cream cheese, horseradish, lemon and black pepper and mash with a fork until it is a rough paste. A blender makes it smooth if you prefer it that way.
3. Stir in the chives, taste for lemon, and spread thickly on two crispbreads per person.

Contains gluten cereals, milk, eggs and fish.
Creamed horseradish is made with cream and often egg yolk. Plain grated horseradish carries neither.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/smoked-mackerel-pate-crispbread

AI-generated images illustrating the recipe.

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