INGREDIENTS

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

HERB SALAD

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

METHOD

 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.