350g smoked mackerel fillets
150g low fat cream cheese
2-3 teaspoons horseradish sauce
Freshly ground black pepper
Skin and flake the mackerel, making sure that no bones remain.
Squeeze the juice from half the lemon (reserve the other half to use as a garnish), add to all the other ingredients in the bowl of a food processor and blend for 45 seconds.
Alternatively, mix thoroughly together by hand, using a fork- this gives a more rough textured pate.
Check the seasoning and add more lemon juice, pepper or horseradish if necessary.