• 1 smoked mackerel (about 250g/8oz, boned, skinned and flaked)
  • 65 g butter (melted)
  • 50 g cream cheese
  • 1 tsp lemon juice
  • 1 tblsp chopped parsley
  • 1 level teaspoon creamed horseradish
  • freshly ground black pepper


  • Place the mackerel in a mixing bowl, add half the melted butter and all of the cheese and stir well to mix.
  • Add all the remaining ingredients and mix thoroughly.
  • Divide the mixture equally between 4 ramekins or small pots and smooth the surfaces.
  • Pour the remaining melted butter over each ramekin to seal, and chill in the fridge for about 2 hours.