This is a very basic recipe which you can play with by adding different flavourings if you like: garlic, spring onion, capers, up to you

But do it this way first. I’ve done this a good few times and I just don’t think you need to mess with it. It’s all about the fish

Directions

Do not use a food processor or blender. You don’t want a paste you want something with a bit of texture and where you get flakes of the fish

Skin the fillets and remove the bones. I do this by cutting the middle out but do it as close as you can or you can lose too much fish

Chop it up. Don’t mash it, just chop it as finely as you can

In a separate bowl and the cottage cheese and yogurt together. Mash it a bit but mainly mix it together and then add the pepper, a little bit of salt (not too much – the fish has been cured with salt before smoking) and a good grating of nutmeg. Squeeze in half a lemon and mix it together

Stir in the fish making sure it’s well-mixed

That’s it

Ingredients

• 4 smoked mackerel fillets
• 1 tblsp yogurt
• 1 tblsp cottage cheese
• lots of peoper and not much salt, if any
• Nutmeg to taste
• Juice of half a lemon