Fresh mackerel is one of the finest fish in the sea when eaten fresh. These fish will be naturally cured with no artificial additives or preservatives. These fillets are prepared by cutting two fillets from each fish or if cut from a very large fillet into individual portions. They are ready to cook. 

Mackerel will bake and grill.

Smoked Mackerel Pate serves 4

275g smoked mackerel, skinned

6 tablespoons soured cream or soft cheese

75g unsalted butter

2 tablespoons fresh chopped parsley

1-2 tablespoons lemon juice

pepper

Remove any bones from the mackerel and mash with a fork.

Add the soured cream or cream cheese and butter and mix until smooth. Stir in the lemon juice, parsley and pepper to tatse.

Compress the mackerel mix into a dish and cover tightly and chill overnight.

Remove the pate about 30 mins before serving to reach room temperature.

Serve with figers of toast.