Smoked Mackerel Pâté (Irish)

Bad weather can shut down plane and ferry access to the Aran Islands, at the mouth of Galway Bay. At their café and cultural center, Fisherman's Cottage, on Inishere, the smallest of the Arans, Enda and Marie Conneely always keep long-lasting make-ahead dishes like this in the refrigerator, because they never know, from day to day, whether they'll be serving thirty dinners or none. This pâté is great as a starter, or for serving on canapés. It is also perfect as a quick and easy snack served on hot toast. Also delicious made with smoked trout or smoked salmon instead of mackerel.

3 (6-8 oz) smoked mackerel fillets, skinned and boned
4 Tbsp. butter, softened
½ tsp. ground nutmeg
1 pinch black pepper, freshly ground
3-4 Tbsp. heavy cream or crème fraîche

Garnish:
lemon zest, freshly grated
fresh parsley, finely chopped

To Serve:
toast or crackers

Put the mackerel, butter, nutmeg, and pepper into a food processor and pulse until well blended. With the processor turned to high, slowly add the cream, processing until the mixture is creamy but not liquid. Adjust the seasoning, adding more nutmeg and/or pepper if necessary.

Serve with toast or crackers.

Makes 6 servings.