Roasted mackerel pate - an idea for sandwich filling

 

Mackerel is a fairly well-known fish, although mostly available smoked. Probably because it spoils very quickly and smoking extends its shelf life. Recently, in my area, I can get it fresh, which I often use to the greater or lesser joy of my family. Are there other fans of this super tasty and healthy fish

Ingredients:

• 2 mackerels
• 1/3 cucumber (you can also use pickled or canned cucumber)
• 1/3 finely chopped onion
• parsley
• 2 heaped teaspoons of mayonnaise (preferably home-made)
• a teaspoon of mustard
• salt pepper
• lemon or lime

Method:

Lightly salt and pepper the mackerel and put lemon or lime wedges inside. Bake in the oven (about 15-20 minutes). Cool and then peel the skin off and take all the bones out. You have to be very careful because mackerel has a lot of small bones in it. Then mix with finely chopped onion, parsley and cucumber. Add the remaining ingredients - mayonnaise, mustard and pepper. Serve on your favourite bread.