Smoked mackerel pâté on toast

Method

Skin and flake the smoked mackerel fillets into a bowl, checking carefully for any small bones. Add Greek yogurt, lemon juice, horseradish sauce, and season with salt and pepper, then blend with a fork until you reach your desired consistency—chunky or smooth. Toast the wholemeal bread until golden. Divide the pâté between the toast slices, top with fresh dill, and serve immediately.