Smoked mackerel (or tuna) pate

It feels a bit out of season to be blogging this on a glorious May day, as I always make it for a Boxing Day buffet.

But it makes a tasty weekend lunch or it would be great for a picnic. I recently used a tin of tuna instead of the smoked mackerel and that was pretty good too – just added a pinch of smoked paprika. The whole thing is mostly storecupboard stuff to it’s a great standby recipe.

Put the following into a food processor – 1 packet of smoked mackerel (skin and bones removed, flaked), the juice of half a lemon, salt and pepper and about 200ml of creme fraiche. Blend this to a smoothish pate – if it’s a bit too thick, add some more of the creme fraiche.

Add a pinch of cayenne pepper on the top to serve. I normally eat it spread thickly on toasted ciabatta. It’s ace.