Mackerel paté

Serves 8

600g cooked smoked mackerel fillets, skinned

50g unsalted butter, plus extra for greasing 5 pickled shallots, thinly sliced

1 tbsp finely chopped flat-leaf parsley 1 garlic clove, peeled and roughly chopped 1 onion, peeled and roughly chopped

1 tsp paprika

200g crème fraîche juice of ½ a lemon

1 tbsp tomato puree black pepper toast, to serve 500g loaf tin

Grease and line the loaf tin with cling film, making sure it overlaps the sides. Arrange the sliced shallots along the bottom of the tin. Break up 2 mackerel fillets into pieces and place in a bowl. Using two forks, pull the fish apart until it is fluffy and light, then add half the parsley. Place the fish mixture in the bottom of the prepared tin, pressing it down with the back of a fork.

Heat a saucepan on the hob and add the butter. When the butter has melted, add the garlic and onion, and fry for 10 mins until very soft. Mix in the paprika and season with pepper.

Transfer the mixture to a food processor. Break up the remaining mackerel fillets and add, along with the crème fraîche, lemon juice and tomato puree. Blend until the mixture is smooth. Stir in the remaining parsley, then fill the loaf tin with the mixture, levelling off the top so it is flat. Fold over the overlapping cling film and leave to chill for at least 2 hrs.

Remove the paté from the tin by peeling away the overlapping cling film and placing a serving plate on top, then flip it over so the plate is the right way up and remove the tin. Carefully remove the cling film and slice the paté. Serve with toast.