1 large or 2 small smoked mackerel fillets
250g of soft cheese
1 lime ( zest & juice)
1 red hot chilli
Salt and fresh ground pepper to taste
Grate the lime first
Squeeze the juice out
Chop the chilli
Discard the skin from the fillets and Cut into pieces
Using a food processor. Scoop in the soft cheese, add the chilli, lime zest, the juice and the mackerel pieces
Blend together until smoothen.
Serve it chilled with toast or bruschetta’s. I had mine with cambey and toasted pecan baton so I can enjoy the kick of the hot sweet and sour.