If using smoked mackerel fillets, carefully remove the skin and check for any remaining bones. Flake the fish into pieces.

In a food processor, combine the flaked mackerel, crème fraîche (or cream cheese), lemon juice, dill (or parsley), and black pepper. Pulse until the mixture is smooth but still retains a bit of texture. You can control how chunky or creamy you want your pâté by adjusting the blending time.

Taste the pâté and adjust the seasoning. Add more lemon juice for extra zing, or incorporate a bit of horseradish if you want more heat.

Transfer the pâté to a bowl and chill it in the fridge for at least 30 minutes. This allows the flavours to meld and the texture to firm up.

Once chilled, it's ready to serve! Garnish with a sprinkle of fresh herbs or a lemon wedge for extra freshness.