A simple starter of smoked mackerel pate. Serve with crusty bread or Melba toast for a great start to a meal or just as a snack with drinks.
Peel and lightly crush the garlic clove. Place in a small pan with the butter and heat gently until melted. Remove from the heat and allow the garlic to release its flavour into the butter.
Remove the skin from the smoked mackerel and then place the fish in a food processor. Add the creme fraiche, a squeeze of lemon, a pinch of cayenne and the seasoning. Remove the garlic from the butter and add the butter to the mixture in the food processor. Blend using the pulse setting and stop when you have the texture you like. Taste and add more lemon and seasoning if necessary. Place in ramekins and refrigerate.
Serve with thickly sliced country bread.
«Try this recipe with other smoked fish such as hot smoked trout or salmon.»