1 fillet smoked mackerel (or trout)
3 tbsp full-fat soft cheese
Squeeze of lemon juice
1-2 tsp hot horseradish sauce
1/2 cucumber thickly sliced
Remove the skin from the mackerel fillet and mash the fish in a bowl with the cheese and lemon juice. Season the mixture with black pepper, and add the hot horseradish sauce, to taste. Serve the paté on the thick slices of cucumber or on seeded crackers (recipe coming soon) or with vegetable batons as a dip.