There's something about a smokey fish paté and a hot, crusty loaf or biscuits…
Smoked mackerel paté
400 g smoked mackerel
250 g full fat cream cheese
75 g softened butter (plus 25 g melted to pour over the top)
2 tablespoons freshly squeezed lemon juice
finely grated zest of 1 lemon
20 g fresh chives
freshly milled black pepper
a bay leaf
Place all the ingredients in a food processor and blitz until combined. Place in a small dish or bowl and place the bay leaf on top. Pour the melted butter over to form a thin film.
Refrigerate overnight, or at least for a few hours.