Mackerel and dill pâté with pickled cucumber balls

Ingredients:

• Two fresh whole mackerel
• 1 diced shallots
• lemon zest
• ½ lemon juice
• 30 capers diced
• freshly cracked black pepper
• 2 tablespoons of crème fraîche
• fresh brushed dill

1. To begin the mackerel pâté, de-scale, gut and fillet two whole mackerel and season the fillets with sea salt and black pepper and place into a piece of tin foil and cook with a little olive oil. The key to this mackerel pate is to keep everything clean and fresh.
2. Cook the mackerel until they have reached 48 degrees and the flesh is just flaking, allow to cool in a blast chiller on a 90-minute cycle.
3. Whilst you are waiting for your mackerel fillets to cool in a large glass bowl, grate the zest of one unwaxed lemon as well as the juice of one half. Into the same bowl add 30 finely diced capers, as well as 1 finely diced shallots and some brushed dill.
4. Now add the cooled mackerel and flake into large chunks as you want to see the mackerel in the pâté.
5. For a smoother finish you can always put the mackerel pâté mixture into a food processor and blitz but I prefer to leave it flakey adding a bit more texture.
6. To finish add 2 heaped tablespoons of crème fraîche to bind and season with a little freshly cracked black pepper.

To serve…

Toast off rings of fresh sourdough until golden brown and crisp, once toasted drizzle with a little olive oil and plate onto your artisan plate.

To garnish…

Pick fresh dill shoots to remind your friends and family of the star herb. For me I love to pair this dish with beautifully pickled cucumber balls.