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

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