Jamie Oliver's Christmas Smoked Mackerel Party Pate

This wonderful pate is such a crowd pleaser. It's really easy to make - just a bit of mixing and zesting - and you can do it in advance

1. 1

   Peel the skin off the fish pieces, then flake the flesh into a bowl with your lemon zest. Add the horseradish and soured cream, along with most of your chopped parsley leaves. Squeeze in the juice from your lemons and add a grinding of black pepper, then mix everything together.
   
   Don't over-mix it - it should be nice and chunky so you can still see those lovely flakes of mackerel.
   Serve the pate with piles of fresh bread for toasting and a little more parsley.