2 Whole Mackerel
2 Tsp Horseradish Sauce
2 Tsp Dijon Mustard
Dash of Cider Vinegar
Smoked Paprika
Freshly ground Black Pepper
Juice of half a Lemon
100g Unsalted Butter (cubed)
2 Tbsp Crème Fraiche (add last to adjust the texture)

Marinade:
Garlic
Lemon
Coriander Powder

- Score the fish and rub in the marinade. Lay on an oiled sheet of foil.
- Bake at 210c for 25 mins. Finish by grilling for 1 minute on both sides.
- Let the fish cool, then flake off the flesh.
- Add all the ingredients to a food processor and pulse until you are happy with the texture.
- Taste and adjust the seasoning.