Place one of the smoked mackerel fillets in a food processor with the oil, crème fraîche, horseradish sauce and lemon juice.

Pulse the ingredients until they form a textured pâté.

Taste and adjust the seasoning, adding more lemon juice if required, then pulse the mixture two or three more times.

Flake the remaining smoked mackerel fillet with your fingers and fold it into the pâté along with the dill.

Transfer the pâté to a serving dish, sprinkle the chives over the top and serve with oatcakes or your favourite bread, toasted, buttered and still warm.