Mackerel and pickled beetroot pâté on toast

1 smoked mackerel fillet, skin removed

1 small pickled beetroot, or about 4 slices

1 tbsp full-fat Greek or natural yogurt

½ lemon, zest and juice

1 slice of brown bread, toasted

A few sprigs of dill, leaves picked

Put the mackerel, beetroot, yogurt, lemon zest and juice and some black pepper in a food processor and pulse until combined but still chunky.

Spread on to the toast and garnish with the dill to serve.