Potted mackerel, pickled cucumber and crispbread recipe | Sainsbury`s Magazine

Ingredients

• 50g unsalted butter
• 350g smoked mackerel fillets, skin removed
• 150g full-fat soft cheese
• 1 tbsp horseradish sauce
• 1 tbsp chopped parsley
• ½ tsp freshly ground black pepper
• zest and juice of 1 lemon
• 150ml cider vinegar
• 150ml apple juice
• 1 tbsp roughly chopped dill
• 1 tsp fennel seeds
• ½ cucumber
• 1 x 400g rye or sourdough bloomer loaf, ideally a day old
• 3 tbsp rapeseed oil