Smoked mackerel pâté with French bread & horseradish

Smoked mackerel packs plenty of flavour and is sold boneless and ready to use. Unlike cold-smoked kippers, it’s preserved by hot-smoking, so the flesh is cooked.

QServes 2

QPrep 15 mins

QCook 3 mins

FOR THE PÂTÉ

25g unsalted butter, melted 1/2 lemon, zested

160g smoked mackerel

(split fillets), skinned 1 spring onion, chopped FOR THE TOPPING

15g unsalted butter, plus

extra to serve

1 tsp hot horseradish sauce,

plus extra to serve

1 tsp finely chopped flat-leaf

parsley, plus a few leaves French bread, to serve

1 To make the pâté, tip the butter, lemon zest, mackerel and spring onion into a food processor and blitz until smooth. Spoon into a ramekin and smooth the top.

2 For the topping, melt the butter with the horseradish sauce, then stir in the parsley. Carefully spoon over the pâté to cover it. Press some parsley leaves on top, season with black pepper and chill. Serve the pâté with French bread, butter and extra horseradish sauce.

PER SERVING (pâté only) 440 kcals,

fat 41g, saturates 17g, carbs 1g, sugar none, fibre 2g, protein 16g, salt 2.3g