- 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 dip will be. If you prefer a courser type, go easy with the fork.
- Add in the creme fraiche, spring onions and lemon juice and mix it all up. If your mackerel wasn’t peppered in the first place, you might like to add some - but it should be salty enough.
- Serve the dip, garnished with the parsley, with the breadsticks on the side.