Guests are always impressed when I whip this up to graze on with pre-dinner drinks, and yet it’s preposterously easy and quick.
Serves 6
Ingredients
- 5-6 smoked mackerel fillets
- 200g Philadelphia or similar cream cheese
- Juice of 1 lemon
- 1 tbsp horseradish (optional)
Method
- Skin the mackerel fillets, put in a food processor with the other ingredients and whizz. Alternatively, if you prefer it chunkier and more textured, mash the fish manually with a fork then fold in the other ingredients.
- Chill for at least an hour and serve with crusty bread, crackers or crudités. There. Told you it was easy.
- I find the tartness of pickles – gherkins, red cabbage – is a perfect foil for the saltiness of smoked fish, so try a bit of that on the side.
Suggested wine pairing
Ideally, dry white or sparkling wine, but it goes well with pretty much anything you serve for pre-dinner drinks: ice-cold beer, dry sherry, spritz, etc.
Susan Turbie 