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Woman's Hour أغر؟´«أ½ Radio 4 |
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Smoked Mackerel and Horseradish Pate250g-300g smoked mackerel fillets 200g crème fraiche 1 lemon 4 tbsp creamed horseradish Method Peel the mackerel off its skin into a food processor. Add 100g crème fraiche, black pepper, juice from half the lemon and the horseradish. Blitz briefly until smooth. Transfer to a serving bowl and stir in the remaining crème fraiche to make a thick, fluffy puree. Adjust the seasoning with extra lemon juice and black pepper. Chill, covered, until required. Back to the recipe page |
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