- 1 pack of cooked, smoked mackerel fillets (usually 2 or 3 per pack), remove skin
- 250g (or a small tub) soft cream cheese (option: choose low fat variety)
- squeeze of lemon juice
- black pepper to taste
Break up the mackerel in a bowl with a fork. Add cream cheese and lemon juice, season with black pepper and mix well with a fork or use a hand blender for a smoother paté.