Gut the mackerels, rinse them and arrange them in an oven pan with half water, half wine, covering them. Dissolve the stock cube in the liquid. Bring the fish to a boil and simmer for 10 minutes. Drain the mackerels, skin and bone them. Crush the flesh with a fork and mix them by hand with softened butter, lime juice and pepper. Refrigerate. Serve with buttered country bread, chopped chives and slices of lime.
