2 Staal Smoked Mackerel
1 tsp freshly grated horseradish
2 tsp Dijon mustard
Freshly ground black pepper
2 tbsp crème fraîche
½ lemon, juice only
100g/2½oz unsalted butter, chopped
Chopped spring onions to serve
1. Remove the skin from the fish – the odd small bone is fine as the mixture will be blended. Add the fish to the blender.
2. Add the horseradish, mustard, black pepper, crème fraîche and lemon juice and blend to a paste.
3. Add the butter and blend until smooth. Season to taste with salt.
4. Serve with spring onions.
This recipe is adapted from the BBC Food website.Back to recipes