Wild Smoked Mackerel Pate

8-10 green olives, chopped finely

1 large gherkin, chopped finely

3 smoked mackerel fillets, skinned

1 tablespoon lemon juice 

1 teaspoon Dijon mustard

1 teaspoon garlic mustard seeds (*see note) 

Sprig wild fennel

Sprig fresh parsley  

Cracked black pepper 

salt 

2 cups cream cheese 

1 teaspoon honey

1 teaspoon smoked paprika 

8 sea aster leaves or a handful of sea purslane leaves (sea purslane works better)

To serve: 

Crackers

Sweet pickled Rock samphire (**see note) 

1/2 teaspoon sea arrowgrass seeds (***see note)  

Put all ingredients in the blender and pulse until it is as chunky/smooth as you like.

Spread onto a cracker, top with a few sprigs of pickled rock samphire and arrowgrass seeds.

* 

Garlic Mustard Seed Pods 

To extract the seeds, peel open the seed pod and then scrape them out with a knife/your fingernails.

**

Click here for my sweet pickled rock samphire recipe

***

To extract the arrowgrass seeds from stems, pull stem through thumb and index finger, bottom to top.