In Scotland during the summer months, there is a great amount of local and fresh mackerel fish. Smoked mackerel is quite a strong taste, but really so delightful when made into a pate with fresh lemon and parsley and softened with cream cheese and yoghurt. It is a lovely addition to a summer lunch or BBQ, works as an appetizer for hosting, or made as an part of a fish sharing platter like we did! Serve with some crackers or spread onto bread or toast. Smoked Mackerel is sold cooked in 2 fillet packets mostly, which is what I used. Make sure there are no big bones in the fillets before mixing it all together! But honestly, this can be pulled together in a matter of minutes – maximum reward for minimum effort!
Note: 4 servings is as a starter with bread.