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Ingredients

• 12 oz smoked mackerel
• 4 oz butter
• 4 oz crème fraîche
• 5 floz double cream
• 1 tbsp lemon juice
• 2 tbsp horseradish sauce
• 2 tablespoons whisky

Directions

Remove the skin and bones from 12 oz smoked mackerel . Flake the mackerel into a food processor and add 4 oz butter (at room temperature), 4 oz crème fraîche , 5 floz double cream , 1 tbsp lemon juice , 2 tbsp horseradish sauce , and 2 tablespoons whisky . Blend until everything is well combined. Season and then chill for about 45 minutes.

Serve with hot buttered toast or oatcakes.