Smoked salmon/mackerel pâté

Ingredients

• 1 ¾ Tablespoons unsalted butter, melted
• Zest 1 lemon
• 200g pack smoked salmon, skinned or smoked mackerel (split fillets), skinned
• 2 green onions, roughly chopped
• 1/3 cup cream cheese or crème fraîche
• 3 teaspoons horseradish sauce
• 4-5 dashes of Tabasco sauce (optional)
• Freshly ground pepper
• Crusty bread, to serve

Method

1. Using the BLACK+DECKER® kitchen wand™ immersion blender attachment, blitz together all the ingredients to make a smooth pâté. Check the seasoning and then spoon into a serving dish or individual pots.
2. Leave to set in the fridge for at least 1 hour.
3. Keeps in the fridge for 3 days.
4. Serve with crusty bread.