How to Make Smoked mackerel pate and cucumber sandwich

The refreshing crunch of cucumber and a dollop of cooling yoghurt are the ideal foils for the rich, smokey fish.

Ingredients

• 2 smoked mackerel fillets, skin and pin bones removed
• 2 tbsp Greek-style yoghurt
• 2 tbsp creamed horseradish
• ½ lemon, juice only
• salt and freshly ground black pepper
• butter, for spreading
• 4-6 slices white bread
• ½ cucumber, peeled, seeds removed, finely sliced

Preparation method

1. Flake the mackerel fillets into the bowl of a food processor. Add the yoghurt, horseradish and lemon juice and season with salt and freshly ground black pepper. Pulse gently to a rough paste.
2. Butter the bread, remove the crusts and cut into neat squares.
3. Arrange a single layer of sliced cucumber onto half of the buttered bread. Spread the mackerel pâté on top and sandwich with the remaining bread.
4. To serve, cut the sandwiches into triangles.