340 g/12 oz of smoked mackerel
225 g/8 oz of melted butter
225 g/8 oz of mascarpone cheese
55 ml/2 fl oz of double cream
zest and juice of 1 lemon
fresh parsley - finely chopped
fresh - finely chopped
Anglesey sea salt
black pepper

to serve
3 table spoons of parsley
2 eggs - hard boiled and chopped
1-2 spring onions - finely chopped
1 red pepper - roasted hot toast

METHOD

Remove the mackerel's skin and chop before blending in a food processor. Add the melted butter, cheese, black pepper, lemon zest and herbs to the processor and mix well. Transfer to a clean bowl and mix in the beaten cream, red pepper, spring onions, lemon juice and more herbs to taste. Mix well and serve with hot toast.

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