Smoked Mackerel Pâté with Horseradish and Dill
Ingredients
- 8 ounces smoked mackerel (or trout), skin and bones removed
- 4 ounces cream cheese, room temperature
- 2 tablespoons finely grated fresh horseradish, plus extra for garnish
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon freshly ground black pepper
- 1/4 cup chopped fresh dill
- Baguette slices
- Dill sprigs for garnish
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