About this recipe:This fancy mackerel pate is ideal for a dinner party and I particularity love it because it can be made in advance, allowing me to focus on the main course. Serve with melba toast or crackers.
200g cooked smoked mackerel
60ml double cream
3 tablespoons mayonnaise
1 teaspoon creamed horseradish
1 teaspoon lemon juice
salt and pepper, to taste
a few handfuls fresh watercress
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Method Prep:15min › Extra time:30min chilling › Ready in:45min
Drain any excess liquid from the mackerel then flake with a fork, taking care to remove any bones. Add the cream, mayonnaise, horseradish, lemon juice and seasoning and stir vigorously to make a light and airy pate. Chill in the fridge for at least 30 minutes.
Arrange the watercress in a bed on a serving plate then spoon the pate on top. Serve.