Mackerel pâté & pickled cucumber toasts

Name: Mackerel pâté & pickled cucumber toasts
Prep time: 15 min
Total time: 15 min
Yield: 2
Ingredients: ½ cucumber (about 200g), finely sliced; 3 tbsp white wine vinegar; 1 tbsp honey; Small handful roughly chopped dill; 110 g John West Wood Smoked Irish Peppered Mackerel Fillets; 2 tbsp reduced fat soured cream; ½ small lemon, zest and juice; 1 tsp hot horseradish sauce; 1 salad onion, finely chopped; 4 slices Waitrose 1 Wheat & Rye Sourdough Bread

Angela Hartnett cooked this recipe for Nick Grimshaw and guests Dermot O'Leary and Alison Hammond on episode 13, season 2 of Dish, the Waitrose podcast. It was served with vegetable, pine nut & cheese arancini; blackberry, goat's cheese & prosciutto bruschetta; and parsnip & Parmesan filo fingers.

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Serves2
CourseStarter
Prepare15 mins
Cook-
Total time15 mins

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½ cucumber (about 200g), finely sliced
3 tbsp white wine vinegar
1 tbsp honey
Small handful roughly chopped dill
110g John West Wood Smoked Irish Peppered Mackerel Fillets
2 tbsp reduced fat soured cream
½ small lemon, zest and juice
1 tsp hot horseradish sauce
1 salad onion, finely chopped
4 slices Waitrose 1 Wheat & Rye Sourdough Bread

Toss the cucumber, vinegar, honey and most of the dill in a small bowl with a pinch of salt; set aside.
Drain the mackerel fillets and place in a separate bowl with the soured cream, lemon zest and juice, and horseradish sauce. Mash together gently with the back of a fork, then stir through the salad onion. Check the seasoning and add salt and pepper, or more lemon juice or horseradish sauce as desired.
Toast the bread, then pile on the mackerel. Lift the cucumber and dill from the pickling juice and arrange on top. Scatter over the remaining dill and serve two slices per person.