Our pickled radishes are the perfect garnish for mackerel pate. Either serve on crostini as a canape or have it on brown toast for lunch!
300g cooked, skinned smoked mackerel fillets
150g cream cheese
1 tbsp creme fraiche or sour cream
Lemon juice 1/2
1/2 tsp cayenne or paprika
Pepper to taste
Start by flaking the mackerel into the food processor, add the rest of the ingredients and blitz to your preferred texture. If you like it very coarse or chunky you can mix in a bowl with a fork.
Serve with crackers or brown toast and top with pickled radishes.