Smoked Mackerel Pate

This is a doddle  to make and it’s a really good way of getting some oily fish that’s full of omega 3 oil’s into you.

In the same food processor that you have just made your mayonnaise in leave about 100ml of mayonnaise or so
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and, add a packet of smoked mackerel ( usually about 3 fillets), I remove the skin as it makes it look a little bit more even but you don’t have
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then whizz it up add a squeeze of lemon juice and you are then good to go. You can store the smoked makeral pate in the fridge for 3-5 days or so.
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You can serve this with crudite vegetables as a snack or add a dollop to your salad leaves
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