- 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
