Quick and easy to prepare, this is a great one for when friends are round or for just munching in front of the telly.
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Here's how you do it
Place the mackerel, lemon zest and juice, grated horseradish, cream cheese and creme fraiche into a blender and pulse to combine. Stop as soon as the ingredients have come together so that you still have texture.
Transfer to a bowl, taste and season with salt and pepper.
To make the melba toasts, turn the grill onto a medium heat. Cut the crusts off the bread then grill until golden on both sides. Lay the slices on to a chopping board and use a serrated knife to slide through the bread so that you split each piece in half to make 8 thin slices. Cut each slice of bread in half to make triangles, then return them to the grill, with the uncooked side facing up. The triangles will turn golden and curl at the edges. Use to scoop up the pate.