Mackerel pate

by Charlotte Watts

Serves 6

Ingredients:
2 smoked, peppered mackerel
125 g crème fraiche
150 g live whole milk yoghurt
Juice of half a lemon
1 tsp horseradish sauce
Toast, crackers or vegetable sticks (see recipe on page XX)
2 lemons cut into wedges to serve

Instructions:

1. Blend all the ingredients, to the consistency you prefer – from very smooth to quite rough.
2. Put into a bowl, cover and chill for at least 2 hours.
3. Eat with toast, crackers or vegetable sticks (see recipe), adding lemon juice from the wedges to taste.

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