it's the cat's whiskers! smoked mackerel p但t辿

First skin the mackerel fillets and flake the fish into a bowl. Although most of the bones should have been removed, a few will probably get through, so remove them.

With a fork, begin to mash the mackerel flakes. I like to finely mash half the fish and stir through some of the bigger flakes after combining the cheese and cream.

For a smoother blend you can combine all the ingredients in a blender. However, I prefer to do it by hand. I do like a smooth texture, but I like a few lumps too!

Add the cheese, cream, horseradish and a pinch of cayenne pepper. Combine well.

Add the lemon juice a teaspoon at a time. Use all of the lemon juice (and even the zest), if you prefer a sharp flavour.

Add a generous grinding of black pepper and refrigerate for at least 1 hour so that the fish p但t辿 can firm up.

Before serving, dust with a little more cayenne pepper.

Serve with toast (rye, sourdough or a good homemade white bread) or with Peter's Yard artisan rye crispbreads.

tips:

A few lemon quarters can be served if you like extra zest!

Top each biscuit with a nasturtium leaf or slice of cucumber.

Probably very nice with beetroot, or so I have been told. As I am an avowed beetroot hater, I have yet to find out!