Prep
- ONE: Remove mackerel from wrapping. Use a fork to shred it into a bowl. Try to leave a bit of texture for interest, you don’t want a mush, but neither does it want to be rough. Feel for any stray bones and remove them. Strip the skin away as you go and discard that too. Add the yoghurt, Mix well. Add the horseradish cream, seasoning and then add the lemon. The yoghurt has its sharpness so taste and adjust. Chill for at least 1 hour.
- TWO: Shred and check the mackerel as for recipe one. Start to mash in the cream cheese then add the lemon juice, horseradish and seasoning. I like to give this a 5 second blast with a stick blender for a smoother finish. Taste and adjust seasoning, horseradish and juice. Chill.
Plate
- Spread the pate on crispbreads, crackers or toast to serve. Or spoon into bowls and serve with a bread/biscuit selection. I like to top this with pieces of my cucumber pickle. Also, cornichons or sliced dill pickle.
