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4-6
Easy
Published 2003
Cook’s Tip: This recipe can be used as a basic for other smoked fish such as smokies, smoked salmon and kippers (jugged first).
Put the smoked mackerel, butter and garlic into a food processor (or beat by hand for a coarser texture) and blend till smooth. Taste and season with salt and pepper. Add lemon juice to taste. Pack into an earthenware pot. Serve with hot toast.