Fillet the mackerel and crumble it with a fork.
Roast the pine nuts in a dry frying pan.
Slice the shallot and chop the herbs finely. Mix them together with the mackerel.
Add some mustard with Provence herbs and lemon juice. Keep coll until ready to serve.
Spoon into a serving bowl and serve with sticks of raw veg for dipping or on bread.