Flake the smoked mackerel into small pieces and put with the other ingredients in a large bowl.
Mix together well with a fork and serve.
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Notes
For a smooth consistency: I mix it up by hand for ease and speed, but feel free to give it a whiz in a processor to make it smoother. I really like this Mini Chopper. It’s affordable and not a pain to get in and out of the cupboard.Type of smoked mackerel: Skinless and boneless mackerel fillets are more expensive than regular fillets, but it’s worth hunting them out, otherwise you’ll have to pick bones out of the fish before mixing in. I sometimes buy the peppered version to add even more flavour.Cream cheese: Unflavoured cream cheese is all you need hereTo freeze: I portion it up into small Tupperware containers like these: 200ml lunch storage containers on Amazon. Simply freeze them until you want them. Be sure it’s fully defrosted and mix thoroughly before serving, and perhaps refresh with a wedge of fresh lemon.Serving suggestions: This is perfect on bread, toast, crackers, pittas - any kind of your choice! If you’re enjoying this as a lunch, you could accompany it with a simple salad, like my Carrot & Herb Salad, or as part of a picnic (see more picnic ideas here).Microplane zester: My secret weapon for any recipes with citrus zest in is my microplane zester. You can buy them here on Amazon: Microplane Premium Zester.