Plump fillets smoked for us at a smokehouse on the Severn, they are delivered in packs of two. Traditionally served with horseradish sauce, we prefer the horseradish mixed with mayonnaise or double cream so it's not too strong, and the smoked mackerel always makes a quick and easy meal with brown bread and butter and a wedge of lemon. So easy to make a great pate in the the food processor, with some cream or fromage frais and a dash of chilli and lemon juice.

These fillets of peppered mackerel are very popular! They are delivered in packs of two. See serving notes above for ordinary smoked mackerel - these are the same, but more spicy because they are smoked with crushed black pepper.