- Serves 4-6
- 225g (8oz) smoked mackerel fillet
- 50g (2oz) butter
- Juice of half a lemon
- 2 teaspoons of soft green peppercorns
- 3 gherkins or a spoonful of capers
- Black pepper
- 2 tablespoons chopped parsley
Skin the mackerel and remove any bones.
Place in a bowl and mash with a fork.
Melt the butter and chop the peppercorns and gherkins or capers.
Add all the ingredients to the mackerel and mix well.
Press the mixture into a loaf tin (avoid metal) lined with some parchment paper to facilitate easy removal.