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.
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)