Smoked Mackerel Pâté With Horseradish And Dill

• 8 ounces smoked mackerel (or trout), skin and bones removed
• 4 ounces cream cheese, room temperature
• 2 tablespoons finely grated fresh horseradish, plus extra for garnish
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon freshly ground black pepper
• 1/4 cup chopped fresh dill
• Baguette slices
• Dill sprigs for garnish

1. Combine the mackerel, cream cheese, horseradish, lemon juice and black pepper in bowl of food processor. Process until consistency is light and smooth. (If too thick, add additional lemon juice.) Refrigerate until serving. (May be prepared up to 4 hours in advance.) Just before serving, stir in chopped dill.
2. To serve, smear on baguette slices. Sprinkle with fresh horseradish and garnish with a dill sprig.

mackerel, cream cheese, fresh horseradish, freshly squeezed lemon juice, freshly ground black pepper, dill

Taken from food52.com/recipes/10770-smoked-mackerel-pate-with-horseradish-and-dill (may not work)