Combine the mackerel, mayonnaise and crème fraîche in a bowl.

Grate in the zest of the whole lemon and then half of the juice. Finely chop the dill and stir through. Taste and season accordingly.

Spoon into the petite casseroles and cover and place in the fridge until ready to serve.

Cook’s Notes

Mackerel pâté is delicious served alongside pickled cucumber or gherkins and spread generously on sourdough toast.

Leftover crème fraîche, use in both sweet and savoury dishes to create subtle creamy sauces or as an alternative to cream. Use to mellow the spices of a hot curry, add creaminess to risottos and pasta dishes or in a meringue with fruit for a lighter dessert.