Smoked Mackerel Paté


280g peppered Mackerel fillets
200g cream cheese, such as Philadelphia
1 tbsp crème fraiche
Juice of half a lemon
2 tsp horseradish sauce

Fresh dill for garnish (optional)


Carefully remove the skin and bones from the mackerel. Blend all the ingredients together with a handheld stick blender or in a food processor. Taste and adjust the seasoning if necessary. Serve accompanied with slices of warmed or toasted Belle & Wilde Super Seedy Loaf and garnished with fresh dill.

This recipe is also delicious made with soft goat's cheese and thick set natural yoghurt as alternatives to cream cheese and crème fraiche, if cow’s milk is not to your liking.