Patricia talks about her recipe for a beautiful smoked mackerel pate that you can make in 10 minutes. Smoked Mackerel PatePreparation time 10 minutesServes about 6-8 as a starter 2 smoked mackerel (4 fillets) skinned½ tub Philadelphia cream (full or half fat cheese) (more if the fish tastes too strong)1 tabsp. Melted butter2 tablespoons tomato pureeA little lemon juice (1 teasp.)Put everything in a mixer and process until smooth. Put in the fridge so that the butter solidifies and the mixture binds. Serve with French or sourdough bread. Also good with brown bread.Doesn’t freeze well because the fish becomes more oily in flavour.