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Recipe by olive magazine

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1. Put the smoked mackerel, cheese, lemon juice and zest in a food processor and whizz until blended.
2. Stir in the herbs and horseradish. Chill until ready to serve.

Per serving

299 kcalories, protein 9.1g, carbohydrate 0.6g, fat 28.9 g, saturated fat 13.2g, fibre 0.2g, salt 1.11 g

Latest comments and suggestions

• Victoria

  28 April 2008

  Victoria rated and commented on this recipe

  

  I made this for an 'all female' dinner party & it went down really well. It was extremely easy to prepare & I will definitely try it again. I made it with salmon, but I'm keen to try it with trout too.

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• charmed

  14 August 2008

  charmed rated and commented on this recipe

  

  I made this with smoked peppered mackerel. It was very easy to make and very tasty.

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• em1l1e

  03 January 2009

  em1l1e commented on this recipe

  Does anybody have any idea how long this will keep for?

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• Hellsbells

  06 January 2009

  Hellsbells commented on this recipe

  Made this quick and easy recipe night before big family meal. Went down a treat, not too rich leaving room for next course. Used philadelphia cream cheese with chives already in rather than both separately. Delicious.

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• Helen B

  04 March 2009

  Helen B rated and commented on this recipe

  

  very easy to make and very, very tasty, works with just plain cream cheese just as well

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• emma

  07 May 2009

  emma commented on this recipe

  really lovely starter,not to rich or filling. it went down very well as a romantic meal for two and using it again for dinner party!

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• Samantha

  21 May 2009

  Samantha rated and commented on this recipe

  

  So easy to make and very tasty. I purchased some mini kilner jars from lakeland as they suggested and this makes it look like you've put lots of effort in!! This has now been firmly added to my list of starters!

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• Sue

  27 September 2009

  Sue rated and commented on this recipe

  

  Absolutely delicious, and so easy to make. I think the lemon was a bit big as I felt it was a bit lemony. Easily rectified next time

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• NathalieN

  13 October 2009

  NathalieN commented on this recipe

  This is lovely, I also make this with any leftover sour cream, natural yoghurt or creme fraiche. Does anyone know if leftovers will freeze?

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Ingredients

• 250g smoked mackerel , skin and bones removed, flaked
• 200g cream cheese
• 1 lemon , zested and juiced
• 1-2 tbsp creamed horseradish , to taste
• parsley and chives chopped to make 2 tbsp each
• Melba toast or slices of toasted brioche to serve

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Difficulty and servings

Serves 6

Preparation and cooking times

Ready in 15 minutes

Ingredients

• 250g smoked mackerel , skin and bones removed, flaked
• 200g cream cheese
• 1 lemon , zested and juiced
• 1-2 tbsp creamed horseradish , to taste
• parsley and chives chopped to make 2 tbsp each
• Melba toast or slices of toasted brioche to serve

Per serving

299 kcalories, protein 9.1g, carbohydrate 0.6g, fat 28.9 g, saturated fat 13.2g, fibre 0.2g, salt 1.11 g

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