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Ingredients
400 g smoked fish fillets (mackerel or trout)
150 g cream cheese
Method
- Skin the fish fillets and do a quick check for any bones. Flake ¾ of the fish into a food processor.
- Add cream cheese, crème fraîche, grated horseradish, 2 tablespoons sun-dried tomatoes and the chopped onion. Whizz until smooth.
- Add a good grinding of black