Smoked Mackerel Pâté

I came across this recipe in The Sunday Times newspaper given by Nathan Outlaw. 

Actually there were the ingredients listed and I worked on the proportions during Christmas. 

Serves 4 as canapés or a part of an antipasto:

• 200g of smoked mackerel fillets 
• about 80 g of greek yogurt, full fat 
• about 80 g of cream cheese
• horseradish, either from a jar or freshly grated
• some lemon juice
• a good grinding of black pepper

Peel the skin off the mackerel fillets.

Check with your fingers for any bones before handling. 

Separate the mackerel fillets using your hands into small pieces.

In a bowl work together the cream cheese, yogurt, some (a flat teaspoon to begin with) horseradish, a squeeze of lemon juice and black pepper into a smooth paste. 

Add the mackerel pieces into the bowl and start mixing it all up. It is up to you how much you want to break up the mackerel pieces. I like the consistency of a uniform paste.

Taste and add more pepper, horseradish and lemon juice to your liking.

It is delicious served on brown bread or crackers.