This is a quick way to eat oily fish. The pâté can be used as a sandwich filler or spread on some toast, You can make this pâté with smoked mackerel or even sardines.
88g can boneless and skinless mackerel fillets, drained
40g butter, softened
1 tsp lemon juice
1/4 tsp black pepper
A few sprigs of washed and chopped flat leaf parsley
Purée the fish, butter, cheese, lemon juice and black pepper in a food processor until almost smooth, then tip in the parsley and blend for a few seconds more.
Divide the mixture among four small ramekins or bowls and level the surface. Cover the pâté and chill in the refrigerator for at least 30 minutes.