This mackerel pâté is really simple to whiz together and crazily moreish – pile the toast high! 

  • Peel the skin off the smoked mackerel and discard. 
  • Put the fish in a food processor, breaking it up slightly as you go. 
  • Add the cream cheese, the zest and most of the juice of 1 lemon and a few leaves of parsley. 
  • Whiz for 20 seconds or so, or until you get a nice creamy pâté. 
  • Season to taste.
  • Serve  the pâté with the griddled toast, salad and a nice glass of chilled white.

For more chunky pate, just break up the fish and mix with cream cheese