Mackerel-topped Oatcakes

1. Remove the skin and flake the smoked mackerel flesh into a bowl. Break it down with a fork, the more you mix, the smoother the topping will be. If you prefer a coarser type, go easy with the fork.
2. Add the crème fraîche and lemon juice and mix it up. If your mackerel wasn’t peppered, you might like to add some but it should be salty enough.
3. Serve the creamy mackerel, garnished with the parsley, with the oatcakes and rashishes on the side.

And here are some other great ideas on how you could use this versatile spread!

• Deeply dippy with breadsticks 
• Lipsmacker for a wholegrain cracker 
• Great-oh with a baked potato
• Cracking with krisprolls
• Perfect for pitta pockets