Ingredients:

• Smoked Mackerel Fillet, skinned and deboned
• Cr�me Fraiche / natural yoghurt
• Pepper
• Capers (optional)

Mash the fish with a fork, or process in a food processor. Add cr�me fraiche/ yoghurt, freshly ground pepper, and mix well. Stir through capers to taste. Serve with crackers and salad.

Fillets can also be heated through briefly under a hot grill, or in the oven for a few minutes. Do not overcook, as this will dry out the oils.

Sally's Hot Smoked Mackerel