A tasty blend of smoked mackerel, Dill, lemon juice, double cream, Pepper and Garlic make this paté a delightful treat. Great with crusty bread or crackers.

Ingredients

• 225g (8oz) smoked mackerel, skin and bones removed
• 1 tbs Schwartz Dill
• 1 tsp lemon juice
• ¼ tsp Schwartz Ground White Pepper
• ¼ tsp Schwartz Garlic Salt
• 150ml (¼ pint) double cream, lightly whipped
• 1 medium egg white, stiffly beaten
• Lemon and cucumber slices to garnish

Cook's Notes

May be stored in a refrigerator for up to 2 days or frozen for up to one month.

Method

STEP 1Place the mackerel in a bowl and add the Dill, lemon juice, White Pepper and Garlic Salt. Mash together well. Stir in the cream followed by the beaten egg white.

STEP 2Spoon into individual ramekin dishes, scallop shells or into one large bowl. Chill, preferably overnight. Garnish with slices of lemon and cucumber twisted together. Serve with hot toast or savoury crackers.

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This recipe uses

Dill

Ground White Pepper

Garlic Salt