100g Greek yoghurt

1 pack of smoked mackerel

60g cream cheese

zest and juice of half a lemon

dill (optional) 

3tbsp creamed horseradish

Here is an irresistible, light canapé recipe – a lovely starter or gorgeous for a buffet! This is a tasty pâté or dip to enjoy that takes 5 mins to whip up and is packed full of delicious flavours, and that all important Omega 3. Horseradish, lemon and that beautiful smoked fish blend together to form a taste sensation. Using Greek yoghurt makes it creamy without being heavy. 

  1. Remove the skin from the mackerel and check for bones
  2. Put in the food processor with all the remaining ingredients (except the lemon zest), add black pepper and whizz to a smooth paste. 

To taste: You may want to add more lemon, yoghurt or cream cheese, depending on your personal taste.

To serve: Decorate with the lemon zest and dill. Serve on crackers or simply enjoy as a pâté with toast. Here, I’ve used hexagonal crackers from Waitrose, part of a biscuits for cheese selection box.

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