285g (10oz) Smoked Mackerel
85g (3oz) Butter, softened
1 Spring Onion, chopped
1 Small Garlic Clove, crushed
2 tbsp Fennel Sprigs, chopped
Juice of 1 Lemon
Salt and Pepper, to taste
Skin and bone the mackerel and chop roughly.
Place the butter and mackerel in a bowl and blend with a fork to form a coarse paste.
Add the spring onion, garlic, fennel and lemon juice and continue to blend to a smooth paste.
Season to taste.
Place in individual pots and seal with melted clarified butter.
Cover and store in the refrigerator for up to one week.