About this recipe:Making pate is easier than you think. This dish I have done in a restaurant were I do most of my learning and the feedback has always been positive. This dish is so easy to make and it's less effort than you think. It is also one of those dishes that you could use for a snack or as a starter if your hosting a small gathering. So get those aprons on a let's get cooking.
Start by making the pickled cucumber. First put the sugar, white wine, vinegar and water in to a small pan and on a very low heat let the sugar to dissolve (if it gets too hot place in fridge to cool). Then place the sliced cucumber into a seal-able container and pour over the pickling liquor, then seal it and give it a small shake to soak the cucumber. Place in fridge for at least an hour or two (longer for stronger).
To make the pate you must first peel off the skin on the smoked mackerel and flake it into a food processor. In pulses, slowly blitz to a fine paste. Add the chive and blitz together in pulses again. Then press to full blitz and slowly add the cream bit by bit until a smooth paste forms (the amount of cream needed will vary). Season to taste with salt and pepper.
Once the pate is made, roll the mixture into balls slightly smaller than golf balls. Place on a lined tray and put in the fridge to set.
Once you are ready to serve, on a round plate place a ring of over-lapping cucumbers in the middle of the plate and place the pate on top.
If you wanted to go all out fancy you could make a dill and lemon dressing. Or just a vinaigrette as a drizzle for a bit more flavour.
Serve with thin round toasts by cutting of the crusts of a piece of bread and rolling it wafer thin and use a round pastry cutter and cut out a rounded piece and then lightly toast.