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Start making the pâté by putting the smoked trout, crème fraîche and lemon juice into a food processor. Pulse briefly to bring everything together without the mixture becoming a purée. Season to taste, and put in a bowl or ramekins, cover and chill until ready to serve.
For the spiced cucumber salad, put the chilli in a large bowl, and add the ginger and lime zest and juice, and slowly whisk in the olive oil. Once thoroughly combined, add the cucumber, mix well to coat in the dressing, then set aside in the fridge.
Heat oven to 190C/170C fan/gas 5. Put the oatmeal on a plate. Lightly brush the mackerel fillets all over with beaten egg, and dip them in the oatmeal, turning to coat them on both sides. Lay the mackerel fillets on a baking sheet that has been lightly greased with olive oil and bake for 15-20 mins or until golden.
To serve, arrange slices of smoked salmon and the warm cooked mackerel on large platters with the ramekins of trout pâté and the cucumber salad, breads, crispbreads, butter and lemon wedges.