Ingredients

Step by step

1. Start with the pickled cucumber. Combine all the ingredients except for the cucumber in a saucepan and bring to the boil. Remove from the heat. Meanwhile, using a mandoline or sharp knife, slice the cucumber into thin discs no thicker than a one-pound coin. Put in a bowl, then pour over the hot pickling liquid. Cool to room temperature, then chill for at least 1 hour, or until ready to serve.
2. For the potted mackerel, first melt the butter in a small pan over a low heat, then set it aside to cool. Meanwhile, flake the smoked mackerel fillets into a large bowl. Add the soft cheese, horseradish sauce, parsley, black pepper, lemon zest and juice and a pinch of salt, and then mix well to fully combine.
3. Divide the mackerel mixture equally between six ramekins and smooth the surface with the back of a spoon. Pour in the melted butter, dividing it equally between the ramekins, to form a protective layer over the mackerel. Chill for at least 1 hour to set the butter (see ‘Get ahead’, above, if preparing in advance).
4. For the crispbread, preheat the oven to 200°C, fan 180°C, gas 6. Slice the loaf of bread as thinly as possible. Spread out on 2 large baking trays, lightly brush with rapeseed oil and sprinkle with a little fine salt. Bake for 15-20 minutes, turning halfway, until golden brown and crispy.
5. Serve the potted mackerel in their ramekins with the crispbread and pickled cucumber on the side.

Serve with

Lettuce, pea, butter bean and preserved lemon salad