Leave your soup for 5 minutes to get a greater flavour of the sea.
Smoked mackerel fillet, Chinese leaves, Wakame seaweed (dried), Spring onion, Fish stock cube, Miso (red or mixed), Hot water, Chilli powder (optional)
Blend the mackerel to make an instant pate. Delicious when spread on toast. Traditional pates use butter but this time I used cream cheese which makes it much milder.