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Health and Beauty

Smoked mackerel spread

A very simple to make recipe by chef Mark Sargent of the famous Rocksalt restaurant in Folkestone. Use best quality smoked mackerel if you can

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Calories	--
Total Fat	--
Saturated Fat	--
Total Carbohydrate	--
Sugars	--

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Serves: 4

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Prep Time: 15

Ingredients

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200g hot-smoked mackerel
1-2 tbsp creamed horseradish
50g unsalted butter, softened
100g crème fraîche
juice of 1 lemon
French bread slices, toasted (optional), to serve

Peel and flake the mackerel, being careful to remove bones if you are using the whole fish.
In a food processor, blitz the fish, horseradish, butter, crème fraîche and lemon juice to a rough paste.
Allow the mix to set in the fridge for an hour before serving on buttered toast or bread.