Smoked Mackerel Pate
- 100g/3½oz smoked mackerel – about 1 fillet
- 75g/2¾oz cream cheese
- 75g/2¾oz crème fraiche
- juice of ½ lemon
- salt & pepper
In a food processor, whiz up the smoked mackerel, then add the cream cheese & the crème fraiche. Empty into a bowl & fold in the lemon juice, salt & pepper to taste.
Serve with freshly baked Da Bara bread or homemade melba toast.