Hot Smoked Mackerel Paté

• 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.