The rightful destiny of leftover smoked mackerel - though it is worth smoking fish specially. Fork-mashed and rustic or blitzed silky-smooth, it keeps for three days in the fridge and disappears in one sitting anyway. Start with our hot smoked mackerel recipe if you are smoking your own.
Why we love this
Mackerel is bold, affordable and full of character. A little mustard brings warmth and sharpness, making this a proper coastal supper rather than a plain weeknight fish dish.
What you'll need
Gather everything first, then the cooking feels calmer.
- 3 hot-smoked mackerel fillets, skin removed
- 150g crème fraîche (or soft cheese for a firmer pâté)
- 1 tsp creamed horseradish
