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.

2 Comments (+add yours?)

  1. Trackback: Christmas Food & Cake Decorating « Lobbs Farm Shop
  2. Trackback: Christmas Recipes « Lobbs Farm Shop

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