Smoked mackerel pate

Easy, quick and irresistible.

250g smoked mackerel fillets, skin taken off and bones removed (use plain or any flavour that takes your fancy, eg sweet chili or peppered)

2 tbsp sour cream or creme fraiche

2 tbsp soft cream cheese 

2 spring onions roughly chopped or some snipped chives (optional)

Lemon juice to taste

Roughly flake the fish, checking it for any stray bones, then put it in a blender with the sour cream, cream cheese, onions and about 1 tbsp lemon juice. Blend until fairly smooth,but still with some texture;you want to get rid of any big chunks of fish. I don't usually measure the sour cream and cream cheese and sometimes I just use cream cheese on its own. Just add until you have your ideal texture and flavour; it's a very forgiving recipe.

Taste and add more lemon juice if you feel it needs it.

Serve with Pita bread or any nice bread, or as a dip with crudités.

Ri