Smoked Mackerel Pâté on Rye Toast
Makes 1 serving

INGREDIENTS
80 g Smoked mackerel (Skin peeled off and any pin bones pulled out. Smoked mackerel is a quarter fat by weight, so the portion is 80 g. As sold. Most of the fat in any dish it is in.)
60 g Quark (Lightens the pâté where a shop version uses cream cheese.)
2 tsp (12 g) Creamed horseradish
A squeeze Lemon juice
2 slices, about 80 g Rye bread
60 g Cucumber
A small bunch, snipped Chives
To taste Black pepper

METHOD
1. Flake the mackerel into a bowl. Add the quark, horseradish, lemon and pepper and mash with a fork until it is a rough spread, not a smooth paste.
2. Toast the rye. Spread the pâté thickly over both slices.
3. Top with the cucumber in thin rounds and a lot of snipped chives.

Contains gluten cereals, milk, eggs and fish.
Creamed horseradish is made with cream and often egg yolk. Plain grated horseradish carries neither.

RECIPE NOTES
The fat here is 23 g and nearly all of it is the mackerel. Quark in place of cream cheese is what keeps the rest of the plate to almost nothing.
The pâté keeps for two days in the fridge and is worth making double.

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