• For six
• 200gm skinned boned smoked mackerel fillet
• 250gm light cream cheese eg philly light
• 75gm butter-melted gently
• 2 teaspoons horseradish sauce
• juice of half a lemon
• good grind of black pepper

Put all into a food processor and whizz until smoothish
Scrape into a container, cover and place in fridge until firmed up. Serve with thin toast and beetroot chutney if available-see recipe

Will freeze really well just defrost in fridge overnight