Recipe of the month. Smoked Mackerel Pate.

Smoked Mackerel Pate
This is another favourite recipe of Suzanne Laurie a mentor of Marianne’s from IHS. She only does simple in the kitchen, and they don’t come any more simple than this! This is a great way of getting essential fats in the diet, without any fuss. The horseradish gives this dip a real kick – you can go as hot as you like. We like it pretty hot. And Suzanne also says ‘don’t skimp on the lemon’ – this dish is supposed to give your taste buds a wake up call! Serve on toast, oat cakes or with a salad – delish!

(serves 2-4)

Preparation time: 10 minutes
2 Smoked mackerel fillets (skinned)
4 spring onions
Juice of 1/2 lemon (plus zest, optional)
2 – 3 tbsp natural yoghurt
2 – 3 tsp fresh horseradish root (or use creamed horseradish
Finely ground pepper to taste
Watercress to garnish

1) Finely grate horseradish root
2) Place all ingredients into a blender and pulse to mix. Avoid over blending
3) Add more horseradish to achieve a hotter taste
4) Add more yoghurt or use Greek yoghurt to make it creamier