Ingredients -

2 smoked mackerel fillets, skin and pin bones removed

2 tbsp Greek-style yoghurt

2 tbsp creamed horseradish

½ lemon, juice only

salt and freshly ground black pepper

butter, for spreading

4-6 slices white bread

½ cucumber, peeled, seeds removed, finely sliced

Directions -

Flake the mackerel fillets into the bowl of a food processor. Add the yoghurt, horseradish and lemon juice and season with salt and freshly ground black pepper. Pulse gently to a rough paste.

Butter the bread, remove the crusts and cut into neat squares.

Arrange a single layer of sliced cucumber onto half of the buttered bread. Spread the mackerel pâté on top and sandwich with the remaining bread.

To serve, cut the sandwiches into triangles.