Creamy Smoked Mackerel Pâté with Fresh Dill

Place the smoked mackerel on a board. Carefully peel off the skin and remove all the bones. Put the flesh into a bowl and mash it with a fork. Work it more for a smooth spread, or leave chunks for texture.

Add soft cream cheese at room temperature. Pour in the lemon juice and add the grated zest. Stir in chopped fresh dill and finely diced red onion. Mix with a fork, or blitz briefly for a smoother result.

Season with salt, pepper and grated horseradish to taste. Cover with cling film and chill for 30 minutes. The flavors meld and the mixture thickens nicely. Serve on dark bread, toast or with fresh vegetables.