Fishbox - Smoked Mackerel Pitta Pockets

Fishboxer Fish is the Dish from Edinburgh

Ingredients

75g smoked mackerel fillet

1½ tbsp. reduced-fat crème fraîche

Squeeze of lemon juice, to taste

1 pitta breads, warmed

Handful watercress

Side salad, to serve

Method

1. Remove the skin and flake the smoked mackerel flesh into a bowl. Break it down with a fork, the more you mix, the smoother the topping will be. If you prefer a coarser type, go easy with the fork.

2. Add in the crème fraîche and lemon juice and mix it all up. If your mackerel wasn’t peppered, you might like to add some but it should be salty enough.

3. Cut the pitta in half to form two pockets and fill with the mackerel and watercress. Serve with the salad.

TIP. The mackerel mixture would also be great used as a dip, a topping for oatcakes or as a baked potato filling.