hello welcome to the lazy cooks show and it's me Pete again and today we're going to do a mackerel pate smoked mackerel pate and what we use is these hot smoked mackerel Phillips these ones are dressed with lemon and parsley but you can get lots of different types and they're excellent value for money so we're turning this into something that looks like that into something that looks like a pate you can spread nicely on your toast so let's not waste any time the easiest way is to just break the back of them and start splitting them up like that and peeling the skin off collecting those bits and peel off all the skin and any thins and bones that you see on earth so that you end up with just the clean end up with just the clean meat make sure you get all these pieces as well but make sure there's no bone in it so that's fairly easy to do that's got bone in it we don't want that and again split it down peel it down to the bottom and just make sure you get off all that skin it's so it's not going to hurt you but it's just not that attractive in the in the finished pate so they go and then we'll crack on with that the rest of it off make sure you get these fin bits off because they get tucked into those corners and there you go that go in and the last beautiful in with the fork we start mashing that off just smash it up break it up you can do this with your fingers or you can do it with the fork and you start mashing it off like that and you'll find that it breaks off fairly readily and if you like you can get in let's have some horseradish sauce - its ordinary horseradish sauce comes in a jar so we add one two tablespoons of that into there and trust me if you've never had horseradish with smoked fish before you're missing something really okay there we have it as you see it's it's broken down fairly well but I've got down to this stage now and I see it's a little bit clumpy so what I'm gonna do is I'm just gonna add a little bit more of the horseradish sauce so we test as we go so that's altogether three fairly generous tablespoons of horseradish sauce that have gone into it don't wait to taste this and as you see I also switched to using two forks and started breaking up using a method rather similar to the way you pulled pork or or lamb shoulder or anything like that or crispy dog so to speak and we just finished that's really got a good text you know a really nice texture and that's gonna be superb a really nice way of presenting this is to just put it into these little pots little ramekin pots like this and then you can dress the top with a piece of lemon or something and it always looks good when you present food in abundance and the way I do it like that these pots is to fill them up completely you can always top them up later in the party but always present them with abundance in mind it was abundant it makes people feel good when there's an abundance or something so they are look you just smooth it off on the top and we clean that the outside of that start with just some ordinary kitchen paper and you'll see how lovely that looks and you can lay that out just like that