Smoked mackerel pate with wholegrain bread and fresh tomatoes
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Ingredients
- Fresh tomatoes
- Black pepper
- Juice of 1 small lemon
- 280g créme fraiche
- 5 tbsp creamed horseradish
- 300g smoked mackerel fillet
Method
- Peel the skin off the mackerel off and break into chunks
- Mix in the lemon juice, creme fraiche, creamed horseradish and plenty of black pepper.
- Spread on thick slices of wholegrain and top with fresh tomato slices.