120ml of Sarson’s “Pickle in 15 Minutes” Lightly Seasoned vinegar blend
2 sprigs of dill, chopped
Smoked mackerel pâté
240g of smoked mackerel
1 spring onion, finely sliced
3 sprigs of dill, chopped
1 lemon, zested
100g of crème fraîche
Place the sliced cucumber and chopped dill in a small bowl and pour over the Lightly Seasoned vinegar blend, ensuring the cucumber is submerged. Leave to pickle for 15 minutes.
Remove the skin from the mackerel and flake the fish into a bowl.
Add the spring onion, two of the dill sprigs and the lemon zest, then fold through the crème fraîche. Be careful not to overmix or the oils from the fish will split the crème fraîche and the pâté will become grainy.
Drain the cucumber from the vinegar.
Spread the pâté on the toast and top with pickled cucumber.