Ten minutes, no cooking. Smoky, creamy and sharp, it makes a starter, a sandwich or a lunch with oatcakes.
Method
Flake the mackerel into a bowl, checking for any small bones.
Mash it with the cream cheese, horseradish and lemon juice, keeping it coarse, or blitz it in a food processor if you prefer it smooth.
Stir in the chives and plenty of black pepper. It shouldn’t need salt.
Chill for at least 30 minutes, then serve with hot toast, oatcakes and sliced cucumber.
From the counter
It keeps for two days in the fridge, covered.
