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.
7 people made this
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
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.