This is an embarrassingly easy recipe that literally takes five minutes.  It’s not dissimilar to smoked snoek pâté, a popular South African specialty. Try it with a Sauvignon Blanc to cut through the oiliness of the fish. Ingredients: 4 to 5 smoked mackerel fillets 300g Philadelphia soft cheese (use Philly light if you’re watching the calories) juice of 1 lemon 1 teaspoon horseradish sauce Black pepper Method: Remove the skin from the fillets (if they come with skins).  Pop everything in the blender and blast. Scoop it  into a nice presentation terrine dish (or individual ramekins) and pop in the fridge for a few hours to set before serving.  Serve with decent brown bread or some fancy crackers with a wedge of lemon on the side. I tried…