Ingredients Pack of peppered smoked mackerel (usually about 300g)
200g full-fat cream cheese
1 heaped tablespoon natural yoghurt (not Greek or fat-free)
4 preserved chillis (add more or less to your own taste)
1 tsp chilli powder
A squeeze of lime or lemon juice
Remove the skin from the smoked mackerel and break it up as you put it into the food processor or a large bowl. The mackerel should have been filleted but sometimes small bones remain so you can check for these as you break it up.
Add the cream cheese and yoghurt and process until smooth, or mask really well with a fork if you are not using a food processor.
Cut the chillies into small slices and add these to the processor along with the chilli powder. Mix well to combine.