Smoked Mackerel Pate

• 300g smoked mackerel fillets
• 250g cream cheese
• Juice and finely grated zest of one lemon
• 1 tablespoon horseradish sauce
• 1 spring onion, finely chopped
• 2 tablespoons chopped, mixed fresh herbs (dill, basil and parsley)

Use a fork to mash the fish, cream cheese, lemon zest and juice, horseradish and herbs together, or whizz up in a food processor for a smoother texture.

Serve on toast.

Scallops with bacon and peas

• 4 scallops, cleaned
• 4 rashers back bacon, cut to separate the lean and streaky sections
• 300g frozen peas
• 5 tablespoons creme fraiche
• 2 spring onions, finely chopped
• 2 tablespoons fresh chives, finely chopped

Retain the scallop shells for serving, if possible.

Boil the peas and streaky parts of the bacon together for two minutes.

Puree the peas, streaky bacon and about 2 tablespoons of the cooking water with about half of the creme fraiche, the spring onions and some seasoning, retaining a few whole peas to garnish at the end.

Set aside but keep warm.

Mix the rest of the creme fraiche with the chives and some seasoning.

Fry the lean pieces of bacon until it starts to crisp up, set aside and keep warm.

Brush the scallops with olive oil and season, then fry on a very high heat for about one minute on each side or until cooked to your taste.

Serve in a small tower on a scallop shell or small plate, starting with a blob of pea puree, then a scallop, then a spoonful of creme fraiche and topped with a piece of bacon.

Garnish with the reserved peas.