Ingredients
250g - 300g smoked mackerel fillets
200g crème fraîche
1 lemon
4 tbsp creamed horseradish
100g cherry tomatoes
500g cooked baby beetroot
3 tbsp capers in vinegar
1 tbsp red-wine vinegar
1 tsp aged balsamic vinegar

Method
Peel the mackerel off its skin into a food processor. Add 100g crème fraîche, plenty of black pepper, juice from the lemon and the horseradish. Blitz briefly until smooth. Transfer to a serving bowl and stir in the rest of the crème fraîche to make a thick, fluffy pâté. Adjust the seasoning with extra lemon juice and black pepper. Chill until required. To make the relish, cut the cherry tomatoes and beetroot into quarters. Transfer to a serving bowl and mix with the drained capers, red-wine vinegar and balsamic vinegar. Season with salt and pepper and toss thoroughly.

From Dinner In A Dash by Lindsey Bareham Published by Quadrille  

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