once the weather starts to get warmer, my thoughts naturally start to turn to fresher, lighter flavours. citrus fruits, crunchy salads and fresh herbs begin to make a return to my kitchen and I start to crave quicker and easier recipes; recipes that allow me to spend less time in the kitchen and more time making the most of the blue skies. this recipe is super simple to whip up - you don't even have to make the seeded crackers - though they are delicious! - the pate itself is great served with a crunchy salad or just eaten with a spoon straight out of the bowl!
for the seeded crackers mix together 150g dark rye flour and 100g plain white flour with 1 tsp salt. Add 60ml of extra virgin olive oil and mix with your hands then make a well and add 140ml - 150ml water to make a dough. Roll out the dough between two sheets of baking paper until very thin and score across the dough randomly to make 'snap' lines. Sprinkle over a combination of sesame, poppy, pumpkin and fennel seeds and with wet fingertips, flick cold water over the surface of the crackers. bake in an oven pre-heated to 180 C for about 5 - 10 minutes until golden and crisp.
place 250g smoked mackerel, 1 chopped shallot, zest of 1 lemon, 1 tsp hot horseradish sauce and 50g softened butter into mixer. whizz until incorporated but not entirely smooth - you want some texture. place into bowl and stir through 75g creme fraiche and tons of black pepper. taste for seasoning and add lemon juice if you think it needs it.
serve with the crackers, some lemon wedges and chopped chives.