Smoked mackerel pâté with toast

Smoky mackerel mashed with cream cheese, lemon and dill: five minutes, no cooking, and very good on hot toast or crackers. It keeps in the fridge for a couple of days.

Ingredients

• 200 g Smoked mackerel, skin removed, flaked
• 150 g Cream cheese
• 0.5 Lemons, juiced
• 5 g Fresh dill, chopped
• 1 g Black pepper
• 0.5 Bread, for toast

Method

1. Mash the mackerel with the cream cheese and most of the lemon juice with a fork, as smooth or chunky as you like. Stir in the dill and plenty of pepper, then taste and add more lemon if needed.
2. Spoon into a bowl and serve with hot toast. Chill any leftovers, covered, and eat within two days.