3.5 ounces (100 g) full-fat cream cheese, at room temperature
¼ cup (56 g/2 oz) unsalted butter, at room temperature
1 medium (100 g/3.5 oz) smoked mackerel fillet
1 tablespoon (15 ml/0.5 fl oz) freshly squeezed lime juice
2 tablespoons (8 g/0.3 oz) chopped contemporary chives
Cucumber slices, for serving (non-compulsory)
In a meals processor, mix the cream cheese, butter, mackerel, and lime juice.
Pulse till clean. Switch to a bowl, add the chives, and blend with a spoon.
Refrigerate for 20 to half-hour, or till set. Get pleasure from as a dip with cucumber
slices, or refrigerate in an hermetic container for as much as 1 week.