200 g smoked mackerel , from sustainable sources, ask your fishmonger
100 g low-fat cream cheese
2 Small Lemons
1 Heaped teasp horseradish sauce
A little chopped parsley
1 small bunch fresh flat-leaf parsley , leaves only
A few chives
½ Granny Smith apple, peeled, cored and chopped.
2 Tablsp lemon juice
A little extra virgin olive oil
½ bunch Dill
2 med sticks celery , sliced, plus a few celery leaves
1 Spring onion – chopped
A few slices of melba toast
Peel the skin off the smoked mackerel.
Break up the mackeral slightly and put in a food processor.
Add the cream cheese, the zest and half the juice of one lemon.
Process for a few seconds until you get a fairly smooth consistency, do not over blitz until ‘pulpy’.
Add the parsley, season to taste and place in small ramekin dishes.
Toss the parsley, celery leaves, chopped dill and chives together in a large bowl, and add the sliced celery, chopped spring onion and apple.
Mix with a good squeeze of lemon juice, a little extra virgin olive oil and some salt and pepper.
Cut the remaining lemon into wedges and serve with the pâté and melba toast.