Mackerel pâté with quick-pickled radishes and Hoxton Bakehouse stoneground spelt loaf

Method

1. To make the pâté, skin the mackerel fillets and flake the flesh into a food processor with the remaining pâté ingredients. Pulse a few times to blend to a coarse texture. Taste, season with a little salt and plenty of black pepper and taste again, adding more lemon/horseradish/salt/pepper as needed. Transfer to a bowl and chill, covered.Œ
2. An hour or two before you want to serve, finely slice the radishes (use a mandoline if you have one) and put in a bowl of iced water while you make the pickling liquid. Put the vinegar, sugar, mustard seeds and peppercorns in a pan and simmer to dissolve the sugar. Add the radishes, remove from the heat and leave to cool, then cover and store in the fridge until needed.
3. Toast the bread, spread with butter, then spoon on generous amounts of the pâté. Serve the radishes on the side or put a layer of them, drained, on top. Serve with a sprinkle of dill.