Cooked by Maxine, during coaching (see The Cookery Coach)
3 fillets smoked mackerel
200g soft cheese (cream cheese, soft goats’ milk cheese...)
1 tablespoon chives, finely chopped
1 teaspoon lemon juice
Salt and pepper
Put the cheese in a large bowl, and break it up with a fork. Take each mackerel fillet, remove the skin and break it up into small pieces, removing any bones. Add the mackerel and half of each of the other ingredients to the cheese. Stir to combine.
Check the taste of the pâté. Add more seasoning, chives and/or lemon juice, until you get the perfect balance of flavours. Too much depends on how strong your fish and cheese are to be able to give precise quantities. Serve chilled.
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