We all know that oily fish is good for us but struggle to think of exciting ways to cook it. This is a great recipe that I got from Gordon Ramsey and is bound to get the whole family into smoked mackerel without them even knowing it. Serve it on toast or as a dip with carrot sticks.
- 250g of smoked mackerel fillets (choose the plain ones)
- 2 tbsp horseradish cream (or to taste)
- 5 tbsp reduced fat creme fraiche
- Lemon juice to taste
- Freshly ground pepper
Remove the skin and flake the smoked mackerel into a food processor, checking carefully that there are no bones.
Pulse to break the fish up before adding 1tbsp horseradish, 3tbsp creme fraiche, a little lemon juice and the black pepper. Pulse again until smooth.
Taste and add as much of the remaining horseradish cream and creme fraiche until you are happy with the flavour. Spoon into a dish and chill before serving.