Smoked Mackerel and Watercress Pate

Step by step

Method

1. 1

   Rinse the watercress well under cold water, remove any tough stalks then pat dry with kitchen paper.

2. 2

   Remove any skin from the mackerel, check and remove any stray bones then break into pieces and place in a food processor. Add the watercress, cream cheese, blended, then scrape out into a bowl and beat in enough lemon or lime juice to taste. Taste again and season with salt and pepper if you think it needs it.

3. 3

   Cover and chill for 1-2 hours before serving, to allow the flavours to develop.

4. 4

   Use generously in brown bread sandwiches, cramming in extra watercress on top, or dollop onto individual plates with extra watercress as a salad alongside a generous pile of melba toast.