Smoked mackerel paté

ingredients

serves 4-6

• 4 smoked mackerel fillets

• Zest and juice of 1/2 lemon

• 100g crème fraîche or Greek yoghurt

• 3 tbsp extra-virgin olive oil

• Chopped chives, parsley or dill, to serve

• A pinch of cayenne, to serve

instructions

Gently pull off the skin and remove any lurking bones. Place in a large bowl and use a fork to shred the flakes until you have your desired texture. You can also throw it in a food processor if you think you'd prefer a smoother texture.

Fold in the other ingredients, starting with the juice of half a lemon and using the other half if you feel it needs it. Add a splash of water to loosen if it's quite thick. Season with plenty of pepper and a little add salt to taste. Sprinkle with a few chopped herbs and a pinch of cayenne and serve immediately with hot toast, or cover and chill in the fridge to serve later. Will keep for up to 5 days in the fridge.