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This mackerel pate is a must have at any gathering with my family. Easy, quick, delicious and a generous hit of sustainable Omega 3. Serve on toast, crudites or on artisinal wholemeal bread.
- 1 whole smoked and steamed mackerel (or just the fillets)
- 1 tub of cream cheese (185 grams)
- 1 bunch of spring onions
- 1 tblsp grated horseradish
Clean the mackerel
The skin is quite easy to peel off. Same with the flesh, use your hands so you can easily spot and remove pin-bones.
Now mix together the fish and the cream cheese. You could use a fork but if you are afraid you missed some bones just use your hands so you can feel them out. Also add the horseradish (grated not creamed).
Add your spring onions
Chop finely and add to the pate. You might need to add a little salt, but if you think you need some pepper; just add some more horseradish.