INGREDIENTS

• 400 g Marinated smoked mackerel with pickled cucumber

• 200 g light cream cheese

• 3 lemons

• 1 small bunch of fresh flat-leaf parsley, leaves picked

• 2 small punnets of cress, snipped

• 2 sticks of celery, finely sliced, plus some of the celery leaves

• extra virgin olive oil

• 6 slices of good bread

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INSTRUCTIONS

1. Put the fish in a food processor, breaking it up slightly as you go. Add the cream cheese, the zest and most of the juice of 1 lemon and a few leaves of parsley. Whiz for 20 seconds or so, or until you get a nice creamy pâté. Season to taste.

2. Toss the snipped cress, remaining parsley leaves and celery leaves together in a large bowl, and add the celery sticks. Dress with a good squeeze of lemon juice, a splash of extra virgin olive oil and some salt and pepper.

3. Heat a griddle pan. When hot, add the bread, in batches, and press down with something heavy like a frying pan so the bread is squashed against the griddle ridges. Toast for about 1 minute, turning halfway.

4. Cut the remaining lemon into wedges and serve alongside the pâté with the griddled toast, the herb salad, and a nice glass of chilled white wine.