- 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.
- 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.
- Serve the pate, garnished with the parsley, with the wholegrain crackers and a lemon wedge on the side.