Remove the skin and bones from the mackerel, and place it in a food processor or bowl and combine it with the softened butter or margarine. Grate some of the citrus zest into the mixture, then squee2e in about
Add the shallots or spring onions and spices to the smoked mackerel mixture, and make sure it is thoroughly blended. Pack into small ramekins or jars and refrigerate until required, covered with an airtight lid, foil, cling film or a layer of melted butter to seal it.
© 1995 Frances Bissell. All rights reserved.