Peel the cucumber and cut in half lengthways. Use a spoon to scrape out the seeds and discard. Cut the cucumber into thin slices and put in a bowl with the salt and the sugar. Leave to marinate for 15 minutes and then wash thoroughly. Finely chop the dill and add to the cucumber with the cider vinegar.
Peel and lightly crush the garlic clove. Place in a small pan with the butter and heat gently until melted. Remove from the heat and allow the garlic to release its flavour into the butter.
Remove the skin from the smoked mackerel and then place the fish in a food processor. Add the creme fraiche, a squeeze of lemon, a pinch of cayenne and the seasoning. Remove the garlic from the butter and add the to the mixture. Blend using the pulse setting on your food processor. Taste and add more lemon and seasoning if necessary.
Peel the garlic clove and keep whole.
Preheat the oven to 200'C. Cut the bread to the required size, drizzle with olive oil and sprinkle with a pinch of salt. Cook in the oven until golden brown. Once cooked, rub with the garlic clove.
Serve the smoked mackerel pate with the garlic toasts and the cured cucumber.
«Try adapting this recipe with a different smoked fish - smoked trout will work very well.»