A really straightforward mackerel pate which is made in minutes and keeps a few days. Great as a nibble with drinks or a dinner party starter.
200g boneless Smoked Mackerel, skin removed
100g cream cheese
100g soured cream
1 Tbsp chopped chives
1 Tsp horseradish sauce
Squeeze Lemon Juice
Salt and Pepper
Place the mackerel fillets, cream cheese, soured cream, chives, horseradish and lemon juice into a food processor. Pulse until combined but don’t overdo it. Season with salt and pepper and pulse one more time. Taste for seasoning and adjust with extra lemon juice, salt or pepper if needed. At this stage transfer to a bowl and refrigerate until needed.
To make the melba toasts preheat the oven to 150°c. Slice the sourdough into very thin slices, as thin as possible, and lay on a baking tray. Drizzle lightly with olive oil and a pinch of salt and place in the oven for 20-30 minutes, turning occasionally, until crisp and brittle.
Serve with the mackerel pate and extra lemon wedges.