This is such a lovely thing to eat. There’s loads of goodness in the skin of the mackerel, so try to leave it on when you make this – you won’t really notice it once the fish is all chopped up. However, if you don’t fancy eating the skin you can remove it.

Serves 4 to 6

Ingredients

• • 200g smoked mackerel fillets
• • 2 spring onions
• • 1 lemon
• • 100g light Philadelphia cream cheese
• • 1 tablespoon creamed horseradish
• • sea salt and freshly ground black pepper
• • 1 small loaf of good-quality bread
• • 1 punnet of cress

To prepare your pâté

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• If you want to pull the skin off each piece of mackerel, do this now and discard it
• Trim and finely slice the spring onions
• Break the mackerel into chunks

To prepare your pâté

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• Finely grate over the zest of one of your lemons, then cut it in half
• Put the cream cheese into a large bowl with the creamed horseradish
• Chop up the mackerel, spring onions and lemon zest on a chopping board, mixing everything together as you chop until you have a coarse paste

To prepare your pâté

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• Add this to the bowl with the cream cheese and horseradish
• Season to taste with salt and pepper
• Squeeze in the juice of your zested lemon, and mix again

To serve your pâté

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• Slice the bread
• Add 2 heaped tablespoons of pâté to half of the slices
• Use scissors to snip over the cress then top with the remaining slices of bread and serve