125g butter
1 packet smoked mackerel approx 250g
juice of 1 lemon
black pepper
Soften the butter - either allow to warm at room temperature or soften in microwave lowest setting for about 1 minute.
Put butter, the smoked mackerel, flaked off its skin into a food processor.
Process for a couple of minutes, scrape down the inside of the bowl and process again until smooth.
Add the lemon juice and a good shake of black pepper and pulse until well mixed.
Serve with fresh bread or toast.
Variation
I like to replace the lemon juice with a couple of tablespoons of horseradish sauce (bought ready made in a jar).
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1 comment:
I am pleased to hear that somebody still makes the pate with butter, rather than cream cheese etc, which most recipes use now.
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