Smoked mackerel pate is amazing with oat biscuits and perfect for Christmas party nibbles. This will take ten minutes to make which means there is more time for gin o clock!
4-6 Fillets of smoked trout or mackerel
1 Lemon – zest and juice
2 tbsp Creme fraiche
2 tbsp Horseradish sauce
1 tbsp Parsley, chopped
Salt and pepper
Mini oatcakes to serve
In a bowl, flake the fish and mash slightly with a fork. Add the lemon zest, half the juice, creme fraiche, horseradish and parsley. Season to taste. Add more lemon juice if you think it needs it.
Chill until needed. This will keep in the fridge for 2-3 days.
Serve on mini oatcakes.