Smoked mackerel & dill pate

SERVES 2

l 300g smoked mackerel fillets, skin removed l 2 tbsp thick Greek yoghurt l Finely grated zest and juice of a lemon l 1 spring onion, finely sliced l Handful dill, chopped l Sea salt flakes and freshly ground black pepper

l ½ tsp chilli flakes (optional) PLACE the mackerel fillets in a bowl and mash gently with a fork. Add the remaining ingredients and mix well. Alternatively, if you prefer a smoother pate, whizz the ingredients together in a food processor. Chill for at least 30 minutes before serving. This works wonderfully as a dip for raw vegetable sticks, or you can try it with oatcakes. The pate will keep in the fridge for several days.