What an absolute corker! This reminds me of holidays in Scotland, when we are in our happy place. We go out onto the loch on a boat that dates back to the 50s, and chugs along at a beautifully sedate pace, with the aim to catch mackerel, catch crab and lobster and generally have a jolly on the water. We stop for picnic on passing islands and watch seals, porpoises and the occasional dolphin. We bring back our spoils and any left overs are smoked and we turn into the most delicious paté. Enjoy, and every time you eat it, think of the sea, and me!
Ingredients. Enough for dinner party canapés, plus plenty left over to eat for supper
4 Smoked Mackerel Fillets
250g Full Fat Cream Cheese
2tbsp Hot Horseradish Cream
1tbsp Dijon Mustard
Juice of 1 Lemon
Salt & Pepper
Method
1. Remove the skin and any bones from the mackerel and put in a large bowl and break up into flakes
2. Add the rest of the cream cheese, horseradish and mustard and stir, breaking up any large chunks of fish that remain
3. Season with the lemon juice, salt and pepper. Now, at this point, you can adjust the amounts of any of the ingredients to suit your taste. More horseradish for extra bite, more lemon for extra zing etc
4. Spread on toast, or croutons, or eat with a spoon...
5. Can be kept in the fridge for a few days, if you have any left...
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