Smoked mackerel pate

For breakfast or dinner, on weekdays or holidays, for a family meal or a friendly feast, a jar of smoked fish pate will come in handy. Let's reveal a secret: the pate will be even tastier if you add a couple of tablespoons of red caviar.

Ingredients

• 300 g hot smoked mackerel
• 125 g cream cheese
• 5 sprigs of parsley
• 1/2 tbsp. l. dijon mustard
• juice of half a lemon
• 1 medium cucumber
• salt, freshly ground black pepper

Directions

1. Remove skin and bones from mackerel and place in blender bowl.
2. Add cream cheese, parsley leaves, and mustard to a blender. Grind to the desired consistency. Pour in lemon juice little by little. Season with salt and pepper.
3. Chop the cucumber finely and mix with the pate.
4. Serve on slices of toasted bread or in small flaky baskets.