Smoked Mackerel & Rocket Pate

• 50g pack Rocket Leaves
• 225g Smoked Mackerel Fillets, skinned and flaked
• 250g Quark
• 1 tsp Horseradish Sauce
• Lemon Juice
• Black Pepper, freshly ground

Place the rocket leaves, mackerel, Quark and horseradish into a food processor. Give several pulses to puree the ingredients and create a textured pate.

Check the seasoning and add a generous squeeze of lemon juice and some freshly ground black pepper to taste.

Transfer to 4 individual ramekins or one large bowl, cover and chill for about 1 hour before serving with a wedge of lemon, toast/warm rolls and a few salad leaves.

Freezing not recommended