Smoked mackerel pâté with dill and cucumber quick pickle

Mackerel pâté

PT20M

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1
To make the quick pickle, use a vegetable peeler to slice the cucumber into wide ribbons. Place the ribbons in a bowl with the chopped dill and a pinch of black pepper then cover with the pickling vinegar. Set aside for 15 minutes
2
Meanwhile, flake the smoked mackerel into chunks, discarding the skin and any bones you may come across
3
Place the mackerel into a bowl with the spring onions, herbs, lemon zest and crème fraîche. Carefully fold the mixture together until fully incorporated
4
Taste the pâté and season with black pepper and a squeeze of lemon juice. You won’t need salt as the smoked fish is salty enough already
5
To serve, spread the pâté on the toasted sourdough and top with the drained quick-pickled cucumber
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