Ingredients
-
600g
Peppered Mackerel Fillet (de boned and
skinned)
-
100g Crème
Fraiche
-
Juice of 1
lemon & Lemon Zest
Lemon
& Horseradish Butter
-
200g
Butter (softened)
-
1 lemon
zest
-
½ tsp
horseradish
Method
For
the pate
1.
Add all
ingredients to a food processor and pulse
until a smooth paste is achieved.
2.
Either
press pate into a suitable mould or roll in
cling film, rest in the4 fridge until ready
to eat.
For the Lemon & Horseradish
Butter
1.
Beat
butter until smooth, add lemon zest and
horseradish. Add seasoning to taste.
2.
Roll in
cling film and rest in fridge, cut to
desired size once chilled.
