Smoked mackerel and herb pate from Olive magazine April 2010

Serves 6, 15 minutes250g smoked mackerel (skin and bones removed)

200g low fat cream cheese

1 lemon (zest and juice)

2 tablespoons fresh parsley (chopped)

2 tablespoons fresh chives (chopped)

1 tablespoon horseradish (optional)

Flake the mackerel and place with all other ingredients into a blender.  Chill until ready to serve with melba toast