Peel the skins off the mackerel fillets and then flake them into a large bowl.

Juice half of the lemon and finely chop the parsley. In another bowl mix together the crème fraîche, horseradish, lemon juice and parsley.

Add the crème fraîche mixture to the mackerel and stir until the ingredients are evenly combined. Add a large pinch of salt and generous amounts of pepper.

Serve on some buttered sourdough toast, use the other half of the lemon to garnish and then tuck into this delicious and simple dish. Enjoy!