Carefully flake the smoked mackerel into a food processor, removing the tiny bones – you will find these near the wider end of each fillet, and near the centre.
Add the contents of the soft cheese tubs to the food processor, and the horseradish, lemon juice and parsley.
Whiz until the pate is smooth and add black pepper to your taste – I use about 15 grinds of the peppermill. Whiz in the pepper.
Scrape the pate into a bowl, and cover with Clingfilm. Store the bowl in the fridge until you are ready to spread it on your Nairn’s oatcakes.
4 smoked mackerel fillets - these can be peppered if you wish
2 tubs of light (i.e. reduced fat) soft cheese @ 200g
2 rounded teaspoons of horseradish relish
2 tbsp of lemon juice
2 oz. /50g parsley - tough stalks discarded
A good grinding of black pepper