An easy way to whip up a tasty toast from Hugh Fearnley-Whittingstall.
Ingredients:
1 tin of canned mackerel
1/2 t mustard
2 t sour cream or creme fraiche
pinch of peperoncini
pickled red onions
salt and pickle juice, to taste
Drain the oil from the can of mackerel, and tip the fish into the bowl of a food processor.
Add the mustard, sour cream or creme fraiche and peperoncini.
Blitz to a thick paste, stopping several times along the way to scrape down the sides of the processor.
Taste and add salt, if necessary, and more pepper or some pickle or lemon juice, if you like.
Serve the pâté spread thickly on toast, with a scattering of the pickled onions on top.
