I came across this recipe in The Sunday Times newspaper given by Nathan Outlaw.
Actually there were the ingredients listed and I worked on the proportions during Christmas.
Serves 4 as canapés or a part of an antipasto:
Peel the skin off the mackerel fillets.
Check with your fingers for any bones before handling.
Separate the mackerel fillets using your hands into small pieces.
In a bowl work together the cream cheese, yogurt, some (a flat teaspoon to begin with) horseradish, a squeeze of lemon juice and black pepper into a smooth paste.
Add the mackerel pieces into the bowl and start mixing it all up. It is up to you how much you want to break up the mackerel pieces. I like the consistency of a uniform paste.
Taste and add more pepper, horseradish and lemon juice to your liking.
It is delicious served on brown bread or crackers.