Smoked Mackerel and Herb Pate from Olive Magazine April 2010

• 250 g smoked mackerel (skin and bones removed)
• 200 g low-fat cream cheese
• 1 lemon (zest and juice)
• 2 tablespoons fresh parsley (chopped)
• 2 tablespoons fresh chives (chopped)
• 1 tablespoon horseradish (optional)

1. Flake the mackerel and place with all other ingredients into a blender.
2. Chill until ready to serve with melba toast.

mackerel, lowfat cream cheese, lemon, fresh parsley, fresh chives, horseradish

Taken from www.food.com/recipe/smoked-mackerel-and-herb-pate-from-olive-magazine-april-2010-417793 (may not work)