Smoked Mackerel Pâté

This is an easy-to-make, rich-and-tasty treat which merits a place alongside the holy trinity of party dips – houmus, taramasalata and guacamole.

Preparation time: 5 minutes
Cooking time: none
Skill level: easy

Ingredients

• smoked mackerel fillets – 275 g
• soft cream cheese – 125 g
• lemon or lime juice – squeeze
• 2 spring onions – finely chopped
• tabasco sauce – a few shakes
• horseradish sauce – to taste – about 1/4 tsp
• black pepper

Remove the skin and dark flesh (blood line) from the fish fillets.

Break up into a bowl, add the cream cheese and mash together with a fork.

Add the spring onions, lemon/lime juice, tabasco, horseradish and pepper and mix together.

Taste and add more tabasco/horseradish if necessary.

Eat or chill for later

Verdict: Fishy, smoky and slightly spicy.

Drink: Rosie Lee.

Entertainment: A disappointing Observer Food Monthly – I mean honestly, rice dishes?