Smoked Mackerel Pâté

Paté

• 5 - 10 g fresh horseradish, peeled
• 125 g cream cheese
• 100 g crème fraîche
• 360 g smoked mackerel fillets, skinned and checked for bones
• fine sea salt, to taste
• ground black pepper, to taste
• lemon juice, to taste

Topping

• 150 g unsalted butter, diced
• 15 g horseradish relish, hot
• 2 Tbsp fresh flat-leaf parsley, leaves only, chopped
• fine sea salt, to taste
• ground black pepper, to taste