Homemade mackerel pate for lunch. It was served, along with some pea purée left over from the puff pastry finger recipe, on top of bits of oatcake with slices of tomato and cucumber. The basic ingredients for the pate were fillets of smoked mackerel, plain yoghurt, cream cheese, lemon zest and juice and a little horse radish. Take the fillets of the smoked mackerel, remove the skin and break it into smaller pieces, checking for bones and tough bits. Then put everything in a food processor and blitz until relatively smooth. Smoked mackerel is high in salt, so I put more yoghurt and cream cheese in the mix than I usually would if making it for adults. I also only gave him a small portion and froze the rest in icecube trays to use in the future. This pate is great for adults too - if I was just making it for us then I'd leave the mix slightly more coarse and would add more horseradish and black pepper. Chopped dill is also a great addition if you have any.
