- 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.
- To serve, either dollop onto the plate and shape into a round, or put the pate into a bowl to shape it, then turned it upside down.
- Decorate with oatcakes to make your ‘Death Star’ and serve with crunchy vegetables for dipping.