12 oz smoked mackerel
4 oz butter
4 oz cream cheese
5 flu oz double cream (1 small pot)
1 tablespon lemon juice
2 tablespoons horseradish sauce
2 tablespoons whisky
salt and pepper to taste
Skin mackerel and remove the bones. Place all the ingredients apart from S&P into food processor and mix to a stiff consistency. Season with S&P, to your taste. Pack pate into a buttered dish and chill. Serve with oatcakes or hot buttered granary toast.
4 oz butter
4 oz cream cheese
5 flu oz double cream (1 small pot)
1 tablespon lemon juice
2 tablespoons horseradish sauce
2 tablespoons whisky
salt and pepper to taste
Skin mackerel and remove the bones. Place all the ingredients apart from S&P into food processor and mix to a stiff consistency. Season with S&P, to your taste. Pack pate into a buttered dish and chill. Serve with oatcakes or hot buttered granary toast.