Mackerel pâté & pickles on rye

Start by making the pickles. In a small saucepan, combine 40ml water, the vinegar, sugar, salt, peppercorns and fennel seeds. Warm until the sugar has dissolved, then boil for 5 minutes. Meanwhile, trim and thinly slice the radishes and shallot, then put in a jar or bowl. Pour over the hot pickling liquor and set aside until completely cool.

Discard the skin from the mackerel and flake the flesh into a small food processor. Add the soft cheese, horseradish, salad onion, lemon zest and juice, parsley and a grinding of black pepper. Whizz to make a smooth pâté. Transfer to a bowl and chill for at least 20 minutes.

Serve the pâté and pickles with rye toast or crispbread.