This is a recipe shown to me by my friend Rachael, who I have the good fortune of working with. Technically I think it's a recipe from her partner Steven, who I believe may have come by it via Jamie Oliver, but who cares, it's amazing.
Here is the recipe:
1 pack of smoked mackerel fillets
Philadelphia soft cheese - a third (ish) of a tub
Horseradish sauce (to taste, and I used Colmans)
Please note there's no real strict quantities because you might make loads and you might want your pate stiffer or looser, spicier or not.
Take the skins off your mackerel fillets and flake roughly into a bowl. Add the Philadelphia. Add the horseradish. Stir.
Er...that's it. But, it's GENIUS.