Smoked mackerel pate

This is one of those wonderfully simple recipes that relies on really good ingredients. We use smoked mackerel from Brown & Forrest Smokery in Hambridge, but any good-quality smoked mackerel will work beautifully.

Ingredients

• Smoked mackerel fillets
• Crème fraîche
• A handful of fresh dill
• A generous squeeze of lemon
• Salt and black pepper
• Good bread, for toasting
• Pickled cucumber, to serve

Method

Remove the skin and any bones from the smoked mackerel, then flake the fish into a bowl.

Pick and finely chop the dill before adding it to the mackerel with a generous spoonful of crème fraîche and a good squeeze of lemon. Beat everything together until you reach your preferred consistency, we like ours with a little texture remaining.

Taste and season with salt, black pepper and a little more lemon if needed.

Serve a generous helping on warm toast & finish with pickled cucumber for added acidity.