Place the picked flakes of the smoked fish in a small mixing bowl and set aside. In another small bowl, add the mayonnaise, crème fraîche, lemon zest and chopped herbs. Mix well to combine.

Such is the regularity with which I make smoked-mackerel pâté, I call it SMP for ease. SMP is a versatile, nutritional workhorse that you can dollop on a salad, have as a healthy snack on a cracker or ...

Salad ready, I popped one of those frozen ciabatta loaves in the oven. Ten minutes later, lunch was ready. Minimum fuss, but maximum taste. My kind of meal. Smoked mackerel pate (enough for 4-6) ...

Ingredients 450g smoked mackerel fillets 75g cream cheese 75g crème fraîche 1-2 tbsp creamed horseradish dash of Tabasco sauce juice of 1/2 a lemon salt and freshly ground black pepper To Serve: ...

Smoked mackerel is brined before smoking, then kiln-smoked so that it is cooked. It requires little further preparation, but it’s worth checking it for bones.

A version of it has been on the menu at Cafezique, Delizique and at Mhor 84. Nicky, now 21, is a chef at Mhor 84 and makes it there for his own customers.

Smoked mackerel pate with sour dough. Kacang Pool Madhatter, made with chickpeas, red beans, chilli and cumin, was topped with a fried egg and served with bread.

The Dip Society has launched a range of smoked fish pâtés made with Greek yoghurt for a “lighter and healthier” snack. Available now from Ocado, the gluten-free duo comprises hot smoked salmon pâté ...

Smoked mackerel is brined before smoking, then kiln-smoked so that it is cooked. It requires little further preparation, but it’s worth checking it for bones.