Smoked Mackerel Pate

Ingredients:

2 kippers or whole smoked mackerel
1 teaspoon horseradish, freshly grated
2 teaspoons Dijon mustard
Freshly ground black pepper
2 tablespoons creme fraiche
1/2 lemon, juice only
100g unsalted butter, chopped
spring onions, chopped (to serve)
Sourdough bread, cut into slices (to serve)

Method:

1. Remove the skin from the fish; the odd bone is fine, as the mixture will be blended. Place the fish into the blender.

2. Add the horseradish, mustard, black pepper, creme fraiche and lemon juice. Blend until it forms a paste.

3. Add the butter and blend until smooth. Season to taste with salt.

4. Serve with spring onions or sourdough bread.