Smoked mackerel pate

A quick and easy paté, which works as a canapé topping, or as a more substantial paté with toast or bread.

Ingredients

1 tbsp veg oil and 25g butter
1 small onion or shallot, finely chopped
225g cooking apples, peeled and chopped (or eating apples) 
4 smoked peppered mackerel fillets
1 tbsp hot horseradish sauce
6 tbsp mayonnaise
1 tbsp lemon juice

Method

Heat oil and butter and cook onion gently till soft, then add chopped apple.  Cover with lid and cook for 10-15 mins, then leave to cool.

Remove skin from mackerel and flake flesh into a bowl.  Add apple/onion mixture, horseradish, mayo an d lemon juice and mix well.