Simon Rimmer served up tasty smoked mackerel pate with chilli beetroot relish on Sunday Brunch.

The ingredients are: 400g smoked mackerel, skinned, 150g full fat cream cheese, 100g crème fraiche, juice and zest of half a lemon, 10g 1 tpsp chopped dill, 10g 1 tbsp capers, 1 finely diced red onion, 2 cloves crushed garlic, 450g 500g beetroot, diced (pre-cooked vac pack is fine), 1 teaspoon chilli flakes, 1 tablespoon tamarind sauce, 175g demarera and 175g red wine vinegar.

Dark rye to serve.

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.