Jamie Oliver's Christmas Smoked Mackerel Party Pate recipe | MyDish

Peel the skin off the fish pieces, then flake the flesh into a bowl with your lemon zest. Add the horseradish and soured cream, along with most of your chopped parsley leaves. Squeeze in the juice from your lemons and add a grinding of black pepper, then mix everything together. Don't over-mix it - it should be nice and chunky so you can still see those lovely flakes of mackerel. Serve the pate with piles of fresh bread for toasting and a little more parsley.