• 800g smoked mackerel fillets, skin and bones removed
• 130g cream cheese
• 150g cru00e8me frau00eeche
• 2-3 tbsp creamed horseradish
• Dash of Tabasco sauce
• Juice of 1 lemon
• Salt and black pepper

1. Use a fork to flake the mackerel fillets apart and transfer into a bowl.
2. Add the cream cheese, crème fraîche, two tablespoons of horseradish, the Tabasco and lemon juice.
3. Mix thoroughly until well combined, then taste and add more horseradish, if liked, along with some salt and plenty of black pepper. Transfer to a right small serving ramekins and store in the fridge until ready to serve (up to three days).
4. For the Melba toast, turn the grill on to a high heat. Lightly toast the bread on both sides until golden. Remove from the grill.
5. Use a serrated knife to cut horizontally through the centre of each slice of toast to form two thin slices. Place these back under the grill, cut side-up, unti golden and curled – watch them closely as they will burn very quickly.
6. Serve the Melba toast with the smoked mackerel pâté.