For the pâté:
400g smoked mackerel fillets
200g Paysan Breton French Garlic & Herb cream cheese
Few sprigs of fresh dill
Salt and black pepper, to taste
Toasted baguette slices
A small handful of fresh dill
What to do:
1. Peel the skin off the smoked mackerel fillets and discard. Put the fish in a food processor, breaking it up slightly as you go.
2. Add the cream cheese, the juice of the lemons and a few sprigs of dill. Pulse for 20 seconds or so, until it’s come together as a creamy pâté. Season to taste.
3. Serve spread on toasted baguette slices, sprinkled with dill and plenty of black pepper.
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