Smoked Mackerel Paté


12 oz (350g) smoked mackerel
8 oz (225g) butter, melted
½ pt (300ml) cream (or ¼ pt cream and ¼ pt natural yoghurt)
juice of 1 lemon
salt and pepper


1. Skin and bone mackerel.
2. Put melted butter and fish in liquidiser and process.
3. Add other ingredients and liquidise briefly.
4. Pour into dish and chill.
5. Serve with toast.

Note: A teaspoon horseradish sauce may be added if desired.

Margaret Cope, Fortrose