Smoked Mackerel Pate with watercress
Ingredients
40g Lurpak Spreadable Lighter at room temperature3 smoked mackerel fillets, skin removed and broken into chunks
1 tbsp horseradish sauce
2 tbsp low fat creme fraiche
A few sprigs of parsley, roughly chopped
Squeeze of lemon juice
Watercress & crusty bread to serve
Method
1. Place all of the ingredients into a food processor and whizz until smooth. Give it a taste and adjust the seasoning accordingly.
2. Pop in the fridge until the pate has firmed up slightly. Add crusty bread and watercress to serve.Notes
The pate will keep for a few days in the fridge, making it a simple and tasty work lunch. Out of mackerel? This recipe also works superbly with smoked salmon, canned tuna or sardines.
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