Smoked mackerel mousse on homemade potato bread with pickled cucumber salad

Smoked mackerel mousse
2 fillets smoked mackerel, skinned (about 120g)
115g cream cheese
150ml crème fraîche
Juice of ½ lemon
1 tsp Horseradish sauce
Salt
Nutmeg

Potato bread
Day old mash
Plain flour
1 egg
Spring onions

Pickled Cucumber
1 cucumber
50g sugar
100ml white wine vinegar
150ml water
2 tsp chopped dill
6g salt

For cucumber salad
Peel, then slice cucumber with potato peeler
Bring all the other ingredients to the boil, then set aside and allow to cool.
Add the cucumber slices to the pickle juice and leave for at least 2 hours before using

For potato bread
Add flour to potato and finely diced spring onions with your hands to make a dry dough
Add egg to slightly wetten
Roll out to 1cm thick and cut with pastry cutter into rounds
Place nonstick frying pan on med heat and dry fry the potato bread rounds until browned both sides (these can be frozen)

For mousse
In food processor add mackerel, cream cheese, crème fraiche and horseradish. Blitz well. Taste and season with lemon juice, salt and finely grated nutmeg
Pass through sieve and chill

To finish
Fry potato bread in butter until golden (should rise slightly)
Mix the pickled cucumber with salad leaves and place on plate
Top 3 rounds of potato bread with quenelle of mousse and top with one ribbon of cucumber