Smokey Mackerel Pâté

Invite your mates round for dinner if it's legal and whip this one out whilst everyone enjoys their second beverage. Hot pita, crisps, bits of veg cut into sticks, a finger - it doesn't matter, this is getting dipped right into.

5 minutes

Ingredients

A Pack of Smoked Mackerel Fillets
3 Tablespoons of Cream Cheese
2 Teaspoons Horseradish Sauce
Black Pepper
Juice of a Lemon
Fresh Parsley or Chives

Ingredients

A Pack of Smoked Mackerel Fillets
3 Tablespoons of Cream Cheese
2 Teaspoons Horseradish Sauce
Black Pepper
Juice of a Lemon
Fresh Parsley or Chives

Instructions

Peel the janky horrible skin off your mackerel fillets and tear them up with your hands into a bowl. It will be oily and smelly so make sure you have nice hand soap. Throw this skin away or give it to your cat but not your dog.
Add your cream cheese, horseradish, a crack of black pepper and your lemon juice (don't get the pips in there, be careful). Finely chop up parsley or chives dependant on how your feeling and mix those in too. I find that two forks works well to pull the mackerel apart whilst mixing with the creamy cheese.
Serve in a little bowl with some toasted bread or pita or veggie sticks. I love this dip. It will keep in the fridge for about a day otherwise don't bother it'll be a bit clapped.