Smoked mackerel pâté

Serves 6 Prep 30 mins plus chilling ■ ■ No cook ■

1 pack smoked mackerel (about

200g), skin and bones removed 250g tub cream cheese

2 lemons, 1 zested, both juiced small pack dill, half roughly chopped, plus some fronds to garnish

1 cucumber

4 tbsp olive oil, plus extra to drizzle

1 Tip the mackerel into a blender with the cream cheese, lemon zest and half the lemon juice, and pulse to make a pâté. Add the chopped dill and pulse again to combine.

2 Spoon the mixture into a plastic food bag, cut off a corner and pipe six thick cylinders of the pâté onto a baking tray. Put in the freezer for about 1 hr to firm up. If you don’t want to pipe the mix, shape into 6 neat oblongs with a knife.

3 Remove a strip of peel from the cucumber with a potato peeler – then peel off 12 neat ribbons. Don’t throw away any of the seeds or the peelings – you will need them later. Dice any remaining cucumber flesh, then cover and chill. Use the neat ribbons to wrap around the pâté and put in the fridge. Can be made up to one day ahead.

4 Tip the cucumber peelings and seeds into a blender with the rest of the lemon juice, the olive oil and seasoning. Blitz to make a thick dressing, then chill. Can be made one day ahead and kept in the fridge. 5 To serve, pour a little dressing onto each plate, sit the pâté on top, and scatter with the diced cucumber and dill fronds. Drizzle with olive oil.

PER SERVING 283 kcals, fat 26g, saturates 9g, carbs 2g, sugars 2g, fibre 1g, protein 10g, salt 0.9g