This is lovely served with toasted baguette slices
8 smoked mackerel fillets (flaked and deboned)
4.5 ounces of sour cream (120ml)
4.5 ounces of cream cheese (120ml)
3 tsps of creamed horseradish
7 ounces of butter (200ml)
2 tsps of lemon juice
salt and cracked black pepper to taste
Blend fish, sour cream, cream cheese, horseradish and half of the butter till smooth. Add lemon juice, salt and pepper to taste. Spoon into ramekins and melt the remaining butter. Top each pate with some of the melted butter and refridgerate till set.
For the Herb Salad
2 cups of watercress
1/2 a cup of dill (chopped)
1/2 a cup of parsley (chopped)
1/2 a cup of chives (chopped)
12 cocktail gherkins or small dill pickles (chopped)
Toss all of the greens and gherkins with a dash of lemon juice, olive oil and a bit of sea salt.
Serve salad with pate and some freshly toasted baguette slices or crackers.