Lightly drizzle olive oil over a baking tray and place the mackerel fillets on top, skin-side down. Season with salt, pepper, some of the rosemary and all of the thyme, plus half the lemon zest.

This is one of the recipes they created - a delicious smoked mackerel pâté that's perfect for a light spring lunch. You can make this pâté in advance and keep it well covered in the fridge for ...

A simple mackerel pâté on toast makes a great canapé or starter, particularly when it is offset with the sharpness of pickled cucumber, lemon or beetroot. Whether you use fresh or smoked mackerel, the ...

Available both fresh and frozen year round, smoked mackerel is one of the least expensive and most popular of all smoked fish. Smoked mackerel is brined before smoking, then kiln-smoked so that it ...

This barbecued mackerel is wrapped in fig leaves, but preserved vine leaves work well too. The picked figs cut through the oily richness of the mackerel perfectly. This savoury custard recipe is a ...

Mackerel carries a stronger taste than some other fish, which is often balanced with softer flavours like beetroot or cucumber. Simon Hulstone’s Mackerel pâté recipe makes a wonderfully elegant ...

Clodagh Mckenna's easy smoked mackerel and dill pâté recipe makes an elegant starter for a dinner party at home. We've served thrifty pan-fried mackerel on a bed of crispy pancetta and runner beans, ...

Looking for Christmas starters for the big day this year? Our collection of Christmas starters ranges from pâté to nibbles ...

Flake and roughly chop the mackerel, discarding the skin if you like ... sharp-tasting pâté. The pate starts to melt, the horseradish and smoky, fishy tastes are accentuated. A squeeze of lemon ...

Taste, and add more lemon and/or horseradish, if needed. Using a fork or your fingers, flake the mackerel into large pieces and stir it into the cream cheese mixture. The fish will naturally break ...