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- 2 plain fillets smoked mackerel
- 1 (250g) container Philadelphia cream cheese or 1 soft cream cheese
- 2 tablespoons double cream
- 2 tablespoons lemon juice (or sour cream to substitute for both the double cream and lemon juice)
- cayenne pepper
- 2 teaspoons horseradish sauce
- 1 tablespoon finely grated onions