Smoked mackerel pate with Horseradish

Preparation time 10 minutes.
This is wonderfully simple starter which even people who don’t think they like smoked fish seem to enjoy. You can substitute the mackerel for smoked salmon, if you do, buy the packets of trimmings which are usually available, they are much cheaper and ideal for this recipe.
This makes an easy starter or can also make tasty nibbles or canapés if you serve the pate on small rounds of toasted baguette or rye bread.

For 4 people you will need:
1 packet smoked mackerel fillets
1 jar Pollen Horseradish Sauce
1 tub plain cottage cheese
1 lemon
small bunch of parsley

Remove any skin from the fish and put into a food mixer( eg maximix) with 3 tablespoons cottage cheese, 1 tablespoon Pollen horseradish sauce, a good squeeze of lemon juice and a good grind of  black peppercorns.
Process together for a few seconds, do not over process, you don’t want the pate to be too smooth.
Taste and add more horseradish or seasoning according to your taste.
Now add the parsley, keeping some back for decoration and give it one more blitz to chop the parsley in. It adds flavour and colour to the pate which can otherwise look a little bland.
Either serve in one attractive dish or individual ramekins, cover with cling film and if you have time pop in the fridge to chill a little.
Serve with lovely warm wholemeal toast, pitta bread or crusty baguette with some extra lemon wedges to squeeze over.
Bon apetit!