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