Mackerel pâté with pickled cucumber

For the cucumber pickle, add 600 ml water to a pan and place over a medium-high heat. Add 30 gr salt, 2 cloves, 4 black peppercorns, 1/2 tsp caraway seeds, 1/2 tsp mustard seeds, a bay leaf and a sprig of fresh tarragon. As soon as the water boils, remove from the heat and allow to cool.

Once the mixture is cold, add 50 ml Chardonnay vinegar to the pan. Place a sliced cucumber in a jar and cover with the vinegar mixture.
Leave until required, the longer the better

Check 250 gr smoked mackerel for bones, pull apart with a fork.

Add 2 tsp sambal, 1 tbsp lemon juice, 1 tbsp ketjap asin, 2 tbsp crême fraiche, 1 tbsp chives and 1 tbsp shredded mint.

Season with salt&pepper.

Serve as quenelles, with smoked paprika, daikon cress and toast.

Recipes: Linda Bonn (mackerel) and Simon Hulstone (cucumber)

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