Mackerel is back in season , one of my favourite fish , it is both plentiful and ethical. For anyone put off by a whole fish , smoked mackerel is available in supermarkets peppered or unpeppered.
For a delicious if pungentely antisocial snack I like to make smoked mackerel into a kind of light pate spiked with onions and pickles.
Mash a fillet of smoked mackerel with a tablespoon of light soft cheese, freshly ground black pepper , chopped red onions, chopped gerkins, fresh parsley and a squeeze of lemon perfect on some hot toast.
Other alternatives to add to the fish and cheese mixture are horseradish cream , wholegrain mustard, paprika or capers.