Potted smoked mackerel

Serves 4

After our semi-successful day's fishing on Saturday we just couldn't wait to get our measly few mackerel in the new smoker. What a great piece of kit the Bradley smoker is; it's the size of a small domestic fridge and takes disks of compressed smoking dust in whatever flavour you choose. You can cold smoke or hot smoke and like a kid with a new toy, I reckon I've got hours of fun ahead of me.

Assuming you haven't got a home smoker you can buy your mackerel ready smoked. I would recommend the whole ones for this, as less of the actual flesh has been exposed to the smoke. This makes a perfect quick snack on toast or just spooned on to a salad.

4 medium-sized smoked mackerel, boned and skinned
Olive oil to cover (about 150ml)
A few sprigs of dill
Salt and freshly ground black pepper

Sterilise a couple of small kilner jars, then pack in the flaked pieces of mackerel with the dill sprig, seasoning each layer lightly. Pour in the olive oil, then place the jars in a pan, add water to just below the seal and bring to the boil. Simmer for about 15-20 minutes, then remove and leave to cool.