Smoked Mackerel Spread

Cut the onion and pickles into small cubes. Peel the skin off of the fish and clean it of bones. Place it in a bowl and crush it with fork (at this stage also remove the remaining bones, if you missed any earlier—when you have shredded fish it is easier to spot them). Peel the eggs, cut them into quarters and add them to the fish and then again crush with a fork into small pieces (but don’t make a total mush—the egg should be visible in the spread). Add the onion and pickles and mix. Finally add mayonnaise and pepper to taste, mix again. Store in refrigerator.

Note: Quantity is enough for about 10 small slices of bread.