This is one of the recipes they created - a delicious smoked mackerel pâté that's perfect for a light spring lunch. You can make this pâté in advance and keep it well covered in the fridge for ...

The refreshing crunch of cucumber and a dollop of cooling yoghurt are the ideal foils for the rich, smoky fish. Flake the mackerel fillets into the bowl of a food processor. Add the yoghurt ...

The key is fresh, moist smoked fish. Keep it simple as I have done here or add capers, dill or even a few chopped green olives to change it up.

Season to taste and transfer to a serving bowl. Set the bowl of smoked mackerel paté on a platter and add a selection of crackers and celery sticks to serve. Variation: Use smoked trout or hot ...

Available both fresh and frozen year round, smoked mackerel is one of the least expensive and most popular of all smoked fish. Smoked mackerel is brined before smoking, then kiln-smoked so that it ...