SMOKED MACKEREL PÂTÉ WITH PICKLED BLACKBERRIES ON SEEDED TOAST

This is an easy brunch to snack on, or it can be dressed up and downsized to impress when made into canapés for a party or as a starter.

Preparation 15 minutes, plus 3-4 weeks’ pickling Makes 300g pâté, enough for 6-8 toasts

150G SKINLESS SMOKED MACKEREL FILLETS

2 TBSP UNSALTED BUTTER, CUBED, AT ROOM TEMPERATURE 3-4 TBSP CRÈME FRAÎCHE

1-2 TBSP FRESH HORSERADISH (OR TO TASTE), FINELY GRATED, OR 2 TBSP HORSERADISH SAUCE

2 TSP WHOLEGRAIN OR DIJON MUSTARD

ZEST AND JUICE OF ½ LEMON, TO SERVE

SLICED SEEDED BREAD

ROCKET OR BABY WATERCRESS

A FEW PICKLED BLACKBERRIES

FOR THE PICKLED BLACKBERRIES (SEE PREVIOUS PAGE FOR METHOD)

MAKES A 500ML JAR

400G BLACKBERRIES

250ML WHITE WINE VINEGAR

100ML FILTERED WATER

80G WHITE/GOLDEN GRANULATED SUGAR

PINCH OF SEA SALT

½ CINNAMON STICK

½ TSP BLACK PEPPERCORNS

½ TSP JUNIPER BERRIES

1 TSP YELLOW MUSTARD SEEDS

1 BAY LEAF

2 STRIPS OF PARED LEMON ZEST

2CM PIECE OF FRESH ROOT GINGER, SLICED

1 In a food processor, blitz together the mackerel, butter, crème fraîche, horseradish, mustard, lemon zest and juice. Taste and season with salt and freshly ground black pepper as you go, adding more crème fraîche if it needs it. Remove to a bowl and use immediately or cover and chill before using.

2 To serve, toast the bread and slather each piece with a healthy spread of pâté. Sprinkle on the rocket or watercress and place a few pickled blackberries on top. Season generously with pepper, if needed. The pâté will keep in an airtight container in the fridge for 4-5 days.

NOTE Also try pickled cherries, grapes, gooseberries, fennel, blueberries, cucumbers, cornichons, beetroot or radishes.