Preheat the oven to 425°F and line a baking sheet with parchment paper.
In a bowl, mix together the cream cheese, garlic, cilantro, cumin and lime juice. Season with salt and pepper.
Rub each jalapeno with olive oil and stuff each one evenly with the cream cheese mixture. Divide the smoked mackerel evenly between all.
In a separate small bowl, mix the panko bread crumbs and melted butter.
Bake for 10 minutes. Remove from the oven, top with the panko mixture and bake for another 5 minutes until mixture is bubbling and the breadcrumb topping is golden brown.
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