- 180 g smoked peppered mackerel
- 250 g cream cheese (full cream or medium fat, whichever you grab first)
- 2 T freshly squeezed lemon juice (you may want to add an extra 1⁄2 T, taste it and then decide)
- Baby carrots, for serving
- Crackers, for serving
Scrape the pepper and spices off the fish with a spoon, remove the skin and carefully break the fish into tiny pieces, being extra vigilant about removing any bones.
Mix the cream cheese, the mackerel and lemon juice in a blender (a handheld one is perfect.)
Serve with baby carrots, cucumber or bite-sized savoury crackers.