Serves 2
Prep Time 15 mins

Ingredients

• For the pate
• 25 g unsalted butter, melted
• 0.5 lemon zest
• 160 g pack smoked mackerel, (split fillets), skinned
• 1 spring onion, roughly chopped
• For the horseradish butter
• 15 g unsalted butter, plus extra to serve
• 1 tsp horseradish sauce, plus extra to serve
• 1 tsp flat-leaf parsley, finely chopped, plus a few leaves
• French bread, to serve

Method

1. Tip the melted butter, lemon zest, mackerel and spring onion into a food processor and blend until smooth.
2. Spoon into a ramekin and smooth the top.
3. For the topping, melt the 15g butter with the horseradish, then stir in the parsley.
4. Carefully spoon over the pâté to cover it.
5. Press some parsley leaves on top, grind over some black pepper and chill to set the butter.
6. Serve the ramekin of pâté with French bread, butter and extra horseradish sauce.

Nutritional Value

(per serving)

Calories 440 kcal
Total Fat 41 gm
Saturated Fat 17 gm
Carbohydrates 1 gm
Fibre 2 gm
Protein 16 gm