You can make this easy fish pate from a few basic ingredients and a lot of ingenuity. Serve it in pretty white ramekins for a stylish feel.
Place the mackerel into a bowl with the crème fraiche, lemon juice, horseradish and a good pinch of salt. Using a wooden spoon beat until well mixed. Divide between four ramekins and place a little sprig of dill on top.
To make the salsa, place the beetroot in a bowl with the remaining ingredients, season to taste and mix well. Divide between four ramekins. To serve, place a ramekin of both on each serving plate and finish with a few crostini. Garnish with extra dill.
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