Smoked mackerel pate with horseradish

Part of my masterplan to eat more oily fish, thus making me a healthier, happier, shinier person in general.

I often find it a chore eating mackerel as it has such a strong flavour but this can be smoothed and refined with the addition of cream.  Lemon and horseradish add piquancy and perk up the whole thing no end.

Serves 4

220g smoked mackerel, skin removed
125ml double cream
3 tbsp low-fat cream cheese
1 tbsp horseradish sauce
the zest of a lemon and 2 tsp of the juice
50g unsalted butter
a few chives, finely chopped
fresh black pepper

1) Blend the cream cheese with the lemon zest and juice and horseradish, then flake the mackerel into pieces and stir in.  Whip the double cream to soft peaks, then fold into the pate with some black pepper (but no salt).

2) Clarify the butter by melting it, then pouring off only the clear liquid, leaving behind the whey solids.  Spoon the pate into small pots, smooth over the tops, then pour on a thin layer of the clear butter and sprinkle on a few chives.

Serve with crispbread or dark rye and a refreshing cucumber salad.