If this isn’t the quickest, easiest, most delicious-ist pâté you’ve ever had then I’ll happily eat my trilby (proof required before hat-eating will commence).
Take a smoked mackerel fillet.
Remove the skin
Flake the fish into a bowl.
Mash it up with the back of a fork.
Add a squeeze of lemon juice and a tablespoon of mayonnaise (or plain yoghurt if you are feeling the pull of the health-side). Season with black pepper (go easy on the salt).
Stir the whole tasty lot together and serve with oatcakes, perhaps?
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