Smoked mackerel pate

Method

• step 1

  Make sure all the bones are removed from the mackerel

• step 2

  Remove the skin from the mackerel

• step 3

  Place two of the mackerel fillets into a food processor, breaking into smaller pieces as you do

• step 4

  Add the cream cheese, zest and juice of one lemon and parsley

• step 5

  Pulse for around 20-30 seconds until you are left with a smooth pate

• step 6

  Remove from the processor and flake through the remaining fish fillet

• step 7

  Taste and test for seasoning. Some mackerel can be salty enough without adding any additional salt so it is all down to your personal preference.

• step 8

  For some colour on the plate prepare some watercress and dress with a dash of olive oil and red wine vinegar

• step 9

  Serve with griddled sourdough