Mackerel is often overlooked at times and yet it is relatively inexpensive, high in omegas and packed with flavour.

This pate is so easy as you are simply pulling apart. This recipe is great for healthy lunch, and a quick go-to for pre dinner drinks.

Serves 4-6

Ingredients

Pickle 

½ cucumber

120 ml cider vinegar

1 Tbsp dill fronds, chopped

¼ tsp sumac

Pinch salt

Ground black pepper

Pate

300g smoked mackerel, deboned and skin removed

2 spring onions, finely chopped

4-6 chives, finely chopped

1 lemon, zest and juice

1 Tbsp horseradish (optional)

150g creme fraiche 

Pinch salt and freshly ground black pepper

Method

Begin by making the quick cucumber pickle.  Peel the cucumber into long strips with the potato peeler, discard the seeds. Place into a suitable bowl and add vinegar, dill, sumac, salt and cracked pepper. Mix to combine and set aside.

To make the pate; Flake the mackerel fillets into small pieces and place into a suitable size bowl.

Add the spring onions, chives, lemon zest and juice of half a lemon, and horseradish. Mix gently to combine.

Add the creme fraiche and plenty of cracked pepper. Stir to combine. Taste, add more lemon and if needed a pinch or two of salt.

Toast 4-6 slices of good quality bread. Spoon over the pate, and top with the cucumber pickle.

Enjoy!