Smoked Fish Fats Bombs

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  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)

Instructions:

 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.

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