I made smoked mackerel pate on Masterchef because I have such a deep love for this simple and flavourful dish. It’s such a nutritious protein that makes a brilliant weeknight dinner. I buy a hearty loaf of bread and serve the silky smooth pate with pickled beetroot slices for a zingy note to compliment the earthy smokiness. Homemade smoked mackerel pate is really easy to decorate and make beautiful so I use fresh and dried petals which are also delicious.

INGREDIENTS
Serves 2 Adults and 2 Kids
3 smoked mackerel fillets
100g cream cheese
60g sour cream
(or 150g cream cheese if you don’t have sour cream)
1 tbsp prepared horseradish
zest of 1 lemon
juice of 1/2 lemon
sea salt
chives
optional: serve with edible flowers, pickled beetroot slices and fresh bread

• Remove the skins from the mackerel and break up into a food processor. Add the cream cheese, sour cream, horseradish (or extra chopped chives) and salt then grate in the zest of a lemon and squeeze in half the juice. Keep the other half to serve with the pate.
• Pulse the ingredients for a minute then set the processor to high and allow to blend for 1 minute. Check the consistency and scrape down the sides then blend for another minute if necessary.
• Spoon the pate into a serving dish, grind over with pepper, sprinkle with chopped chives and edible flowers then drizzle with quality oil.
• You can chill the pate if serving later and save leftovers in a sealed container. Serve with fresh bread, lemons quarters and sliced pickled beetroot.