For three cooked/smoked mackerel fillets a recipe I found on t'internet suggested adding 300g of Philadelphia Cream Cheese plus one teaspoon of horseradish sauce and the juice of one lemon then blitzing the whole lot in a food blender. That is it!
Well, at the moment I don't have a food blender so I resorted to old fashioned methods by pulverizing the mixture with a potato masher and finishing the job by pushing down on the semi- soft mixture with the back of a dessert spoon. The result was fishy heaven with a tasty level of extra sharpness achieved through the acidity of the lemon juice and hot horseradish sauce. In the end I found I had made far too much for myself and gave away two bowls full to my neighbours Jo and Betty.
|With grated lemon peel and a blackberry as decoration.|