Mackerel Pate

•200g smoked mackerel fillets (skin removed)

•100g cream cheese or crème fraîche

•1 tbsp lemon juice

•1 tsp Dijon mustard

•1 tbsp horseradish sauce (optional)

•1 small shallot, finely chopped

•1 tbsp fresh parsley, finely chopped

•Salt and black pepper, to taste

•A splash of milk (if needed, for a looser consistency)