I particularly love the Port of Lancaster Smokehouse brand. Their mackerel is meaty with plenty of flesh and not too many bones and they have several flavours to choose from including an award winning Lime, Chilli and Coriander which works really well in this recipe. Their smoked fish range is wide with everything from mackerel and kippers to shellfish and even eel! They also offer a range of smoked meats, cheese, pickles and condiments too. You can buy their products online as well as at markets and shows across the country. I first discovered them at the RHS Tatton Park Flower Show this summer and I'm excited to see that they will be exhibiting at the BBC Good Food Show next month in Birmingham too.
- 200g (1 packet) of smoked mackerel (flavour of your choice)
- Juice of 1/2 lemon
- Black pepper
- 150ml half fat creme fraiche
- 2 chopped spring onions (I find their flavour is less intrusive than using white or red onion)
- Remove the skin from the mackerel and flake the flesh being careful to remove any little bones.
- Add to a food processor with the spring onions, creme fraiche, lemon juice and black pepper.
- Pulse until almost smooth and add more lemon juice & pepper to taste.
- Decant into a small bowl and smooth across. Leave to firm in the fridge for at least an hour before serving on hot toast.