Step 1

Fillet the mackerel and crumble it with a fork. 

Step 2

Roast the pine nuts in a dry frying pan.

Slice the shallot and chop the herbs finely. Mix them together with the mackerel.

Step 3

Add some mustard with Provence herbs and lemon juice. Keep coll until ready to serve. 

Step 4

Spoon into a serving bowl and serve with sticks of raw veg for dipping or on bread.