For the pâté:

4 smoked mackerel fillets 100g cream cheese
1⁄2 bunch chives, chopped
1tbsp dill, chopped
1 lemon, zest and juice
1 lime, zest and juice
2 tbsp crème fraîche
100ml cream, lightly whipped

For the pickled cucumber:

500 ml white wine vinegar
500g caster sugar
2 tbsp mustard seeds
4 x star anise
1 x cucumber, sliced thinly lengthways, ideally using a mandoline or vegetable peeler

Salt and pepper

For the pâté:

1. Remove the skin and any pin bones from the smoked mackerel fillets.
2. In a mixing bowl add the mackerel, cream cheese, chives, dill, lemon, lime and crème fraîche.
3. In a separate bowl lightly whip the cream to soft peaks.
4. Fold the whipped cream through the mackerel mix and season with salt and pepper.

For the pickled cucumber:

1. Boil all ingredients, excluding the cucumber, and leave to cool.
2. Once cool, add cucumber.
3. Store in fridge.

Serve with toast and a little salad.