Smoked Mackerel Pâté on Crispbread
Makes 2 servings

INGREDIENTS
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

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.

RECIPE NOTES
Half the pâté is a serving, and it keeps three days covered in the fridge. Smoked mackerel is 300 kcal per 100 g and most of the 321 kcal, so 65 g each is enough.
Peppered smoked mackerel fillets work as well as plain, in which case go easier on the black pepper.

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