Cook: 20 minutes
300g smoked mackerel
2 red onions
100g duck fat
2 hard-boiled eggs (cooked for 6 minutes)
½ bunch of parsley (finely chopped)
Mash the eggs and smoked mackerel with a fork, add the finely chopped red onion and parsley and mix in the duck fat. Put in the fridge and chill for at least 2 hours. Serve with either seeded rye bread or black sourdough bread with caraway seeds. (We recommend the latter).