250g smoked mackerel fillets
1tbs Greek yoghurt
1/2tbs drained capers
200g full fat cream cheese
Zest 1/2 lemon and a little juice
2dessert spoons of horseradish
Lots of black pepper
1handful dill
1 handful chives
Seasalt and black pepper
Remove the skin from the mackerel remove the stalks from the herbs and blitz roughly in a food processor. Taste, adjust with seasoning and plenty of black pepper serve on toast rounds garnished with finely chopped chives and a little more pepper.
This smoked mackerel and chive pate was the best I've tasted. It'll be my go to recipe from now on. Thank you Alex for sharing and wishing you a Happy and Healthy New Year. Mx