Mackerel Pâté

• 2 hot-smoked mackerel fillets, skinned
• Juice of 1 lemon
• 1 tbsp

Put everything into a food processor and whizz together until smooth. This spread will last for up to 2 days in the fridge. It’s a bracing savoury to use on toast or in sandwiches. If you want a more Scandinavian flavour, use fresh dill instead of parsley. By the way, I always keep a stick of fresh horseradish in my freezer (along with fresh root ginger), so that I can grate it whenever I need