Having had some fresh horseradish left over, I thought this would make a great little lunch. It ended up lasting most of the week.
I based this roughly around a "perfect mackerel pate" so expectations were high. However i made a few small modifications (expectations lowered again).
Blend 2 1/2 smoked mackerel fillets with 100g cream cheese, 150ml creme fraiche, and a good couple of large tablespoons of grated fresh horseradish. (if you dont have any then use horseradish sauce and slightly less creme fraiche), whizz until smooth.
Flake in the rest of the fish, juice of half a lemon and some black pepper.
Perfect with some rye bread on offer in the supermarket, and with crisp gherkins to balance the creaminess, and dill to tear over it all.