Inspired by my tuna spread and the idea of British Spring picnicing activities, the smoked mackerel spread is highly complimentary with briney olives, tangy fresh lemon, and luscious cream cheese sandwiches.Setting up a simple board with a fresh crusty baguette, a bowl of the spread, some olives and wedges of lemon, you can entertain yourself watching the different ways people consume this (there is no right or wrong way). Some put a dab at the tip of their slice of bread, others smear the entire piece with the stuff. I got smoked fillets already seasoned with black pepper. If you get these too, just omit the black pepper from the recipe.
3 smoked mackerel fillets (300g)
1 lemon, juice
1 Tbsp horseradish
150g butter, soft
2 Tbsp coriander, chopped
2 Tbsp spring onion greens, chopped
1/2 tsp black pepper, coarse
Peel and de-bone if necessary the fillets.
Put all the ingredients in the food processor and whizz until homogenous.
Serve alongside crusty bread, olives, and lemon wedges.