Smoked Mackerel pate

This is very simple and easy to make once you have found the smoked fish. Luckily the local fish market in Sydney lived up to its reputation of having the exact fish you need.

It keeps a few days in the fridge so it can be used in a number of ways _ spread on bread or biscuits or with salad. It is very rich and filling but delicious.

Foodstuff you will need: 

25g crème fraiche

50g cream cheese

25g good quality mayonnaise

grated zest and juice of a ½ lemon

10 drops of Tabasco sauce

½ tsp salt

ground black pepper to taste

250g smoked mackerel fillet, skinned and flaked

Equipment:

Large bowl

Spatulla

Zester

Ramekins (for individual portions_

How to throw it together

Mix together the crème fraiche, cream cheese and mayonnaise until smooth. Add the lemon zest, juice, Tabasco, salt and ground pepper. Add the mackerel and fold through the mix.  Check seasoning and serve. Refrigerate if not used immediately.