Smoked mackerel pate

Serves 4
280g smoked mackerel fillets
200g full-fat cream cheese
finely grated zest of ½ lemon,
plus lemon juice
2 tbsp chopped flat-leaf parsley
salt and black pepper
brown bread, to serve

Flake the mackerel into a bowl, discarding the skin and any bones. Mash well with a fork. Add the cream cheese, lemon zest, parsley, salt and a grind of black pepper. Beat in lemon juice to taste. Spoon into a dish, cover and chill until required. Serve spread on freshly toasted brown bread.

Other mackerel recipes in our May/June 2015 issue:

• Spinach-stuffed mackerel
• Baked mackerel with apple and mustard
• Mackerel and crushed potato fishcakes
• Spicy pan-fried mackerel with coleslaw