← Nouns Cooking · British & Irish

Ingredients

• 250 g smoked mackerel fillets
• 150 g Cream cheese
• 2 tbsp crème fraîche or soured cream (optional)
• 1 Lemon, zested and juiced
• 1 handful parsley or chives, finely chopped
• 1 pinch Cayenne pepper (optional)
• Black pepper
• 8 slices toast or oatcakes, to serve (optional)

Method

1. Peel the skin off the mackerel and flake the flesh, feeling for and removing any bones.
2. Beat the cream cheese, crème fraîche, lemon zest and most of the juice with lots of black pepper until smooth.
3. Fold in the mackerel and herbs, keeping some texture, or blitz everything briefly in a food processor for a smoother pâté.
4. Taste and add more lemon or pepper. Dust with cayenne and serve with hot toast, oatcakes and cucumber.

Tips

• Smoked mackerel is already salty, so taste before adding any salt.
• Serve it with gluten-free crackers or crudités to keep it gluten-free.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food BBC Food Olive Magazine