METHOD:

For the mackerel pâté, place all of the pâté ingredients into a food processor and pulse until smooth.

For the apple relish, mix all of the relish ingredients together in a small bowl. Transfer to a small serving bowl.

To serve, spread the mackerel pâté onto the chargrilled toast and serve with the apple relish on the side.

To serve

4 slices baguette, chargrilled

INGREDIENTS:

FOR THE MACKEREL AND SORREL PÂTÉ

55g/2oz butter, melted

300g/10½oz smoked mackerel, skin and bones removed

freshly ground black pepper

small handful wild sorrel

FOR THE APPLE RELISH

2 apples, cored, finely chopped

1 tbsp chopped fresh dill

2 tsp red wine vinegar

1 tbsp olive oil

¼ onion, finely chopped

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