I’m having a smoked mackerel moment, using it often in salmagundi salads, quick pasta suppers with creamed horseradish and tiny new potatoes, and this simple pâté has taken over from hummus as my favourite go-to snack with toast. It is smoky and rich, loves cream and can stand up to strong flavours. Here it gets crème fraîche and creamed horseradish with lemon to sharpen things up. The perfect accompaniment is pickled cucumber, a useful thing to have in the fridge anyway. Serves 4-6Prep 25 minIngredients 1 cucumber1 tbsp caster sugar2 tbsp white wine vinegar250g-300g smoked mackerel fillets200g crème fraîche1 lemon4 tbsp creamed horseradishMethodVery thinly slice the…

Source: The Times October 16, 2016 23:01 UTC