The key is fresh, moist smoked fish. Keep it simple as I have done here or add capers, dill or even a few chopped green olives to change it up.

This is one of the recipes they created - a delicious smoked mackerel pâté that's perfect for a light spring lunch. You can make this pâté in advance and keep it well covered in the fridge for ...

Place the mackerel in a food processor and blend ... Pour a layer of the brown butter onto the surface of the pâté and chill for another hour. Serve cold with crusty bread.

Now make the pâté. Trim and finely slice the spring onions. Grate the zest of one of your lemons. Mix together the onion, lemon zest, horseradish and cream cheese. Flake and roughly chop the mackerel ...

Season to taste and transfer to a serving bowl. Set the bowl of smoked mackerel paté on a platter and add a selection of crackers and celery sticks to serve. Variation: Use smoked trout or hot ...

Arrange a single layer of sliced cucumber onto half of the buttered bread. Spread the mackerel pâté on top and sandwich with the remaining bread. To serve, cut the sandwiches into triangles.

Available both fresh and frozen year round, smoked mackerel is one of the least expensive and most popular of all smoked fish. Smoked mackerel is brined before smoking, then kiln-smoked so that it ...

With plenty of make-ahead options including a smoked mackerel pâté and seeded cheese straws as well as impressive-looking fish and lamb dishes, you're sure to satisfy guests whatever their ...

It’s certainly one of the most popular smoked fish and is generally a great price. Timings Prep time: 5 minutes Cook time: 5 minutes Serves 4 as ... The Telegraph ...

One of the best things to happen on a grey January day is a post from the local farm shop saying “blood oranges now in stock” ...