This is another one of those recipes you throw together and add what suits you. I often make it and have it with crackers or crispbreads, but its nice on a jacket spud as well.
Take the skin off your cooked smoked mackerel, it can be the plain or the peppered ones. Take the skin off the mackerel and flake it into a bowl, checking for bones as you go.
Mix into the mackerel, soft cheese such as Philadelphia light or extra light, lemon zest and juice and horseradish sauce if you like it. I like it left a bit chunky but if you want it smooth, blend it before you eat.
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