Cold smoked mackerel pate

Remove the skin from the fish, then separate the fillet, carefully cleaning it of bones and remnants of internal organs.

Place the fillet in the blender bowl, add sour cream (170–200 grams, depending on the size of the mackerel and taste preferences) and creamy horseradish (you can add 2 tablespoons or even more). Squeeze lemon juice and add pepper. Blend.

Chop parsley and onion, add to the pâté and mix — with a spoon, no need to grind.