300g Smoked Mackerel
1 x small lemon
280g creme fraiche/ mascarpone cheese
To serve with Sourdough Bread
Remove the skin off the mackerel. Put the cheese or creme fraiche into the blender/processor and add in desired amount of lemon juice.
Flake the fish into pieces with hands, add into blender and season with pepper
Blitz for a few seconds, check for desired texture, blitz again if needed.
Spoon into dish or individual ramekins.
Chill for a few hours or overnight.
Serve with toasted sourdough bread. Salad leaves optional.