For the pâté:

400g smoked mackerel fillets

200g Paysan Breton French Garlic & Herb cream cheese

3 lemons

Few sprigs of fresh dill

Salt and black pepper, to taste

To serve:

Toasted baguette slices

A small handful of fresh dill

Black pepper

What to do:

1. Peel the skin off the smoked mackerel fillets and discard. Put the fish in a food processor, breaking it up slightly as you go.

2. Add the cream cheese, the juice of the lemons and a few sprigs of dill. Pulse for 20 seconds or so, until it’s come together as a creamy pâté. Season to taste.

3. Serve spread on toasted baguette slices, sprinkled with dill and plenty of black pepper.