- 1 x 250 g tub low-fat cream cheese
- 120 g smoked mackerel, skinned and flaked
- 1 T lemon juice
- 2 T chopped chives
Blend the pâté ingredients together and pack into a suitable dish. Serve immediately or refrigerate until serving.
Cook’s notes: Smear the pâté onto celery sticks, halved baby cucumbers or wedges of sweet red and yellow pepper, to serve as appetisers.
Or serve it in scooped out lemons with crisp Melba toast as a starter. And try using other smoked fish – snoek, angelfish or salmon are all good.