INGREDIENTS

• 400 g. smoked mackerel fillet (cold-smoked);
• 250 g. of fat sour cream (30%);
• 50-100 g. butter;
• 1 lemon;
• 2 tsp. horseradish (white!);
• a bunch of green onions;
• a bunch of fennel or dill greens;
• ground paprika to taste.

METHOD

1. Take two larger fish and mill them - as a result, it will come out somewhere around 400 g. Carefully select the bones, cut into large pieces and send them to the chopper (or blender). Finely chop the fennel and onion, three lemon zest and squeeze the juice from half of it, add everything to the mackerel.
2. We send sour cream, horseradish and paprika there, grind everything together to a homogeneous consistency of thick sour cream. We take molds for pate, preferably small ones, for better portioning (so that it does not have time to wind), although if you have a lot of pate lovers, you can take large ones. We distribute the pate in forms so that about 1 cm of free space remains from the top to the edge of the containers.
3. We melt the butter (the amount depends on the form) and pour it over the top of the pate so that its entire surface is hidden under a thin (2-3 mm) oil layer. This "sealing" allows the pâté to stay fresh for a long time.
4. We send the forms to the refrigerator until the butter hardens and from that moment we can already eat, spreading on warm bread.