For the pate:
For the toasts:
Prep time: 5 minutes
Cooking time: 10 minutes for the toasts
Total time: 15 minutes
Skin the mackerel fillets and place in a bowl with the Greek yoghurt and cream cheese. Using a fork stir the ingredients until you have a rough paste. Add lemon and stir. Taste and adjust the seasoning as necessary. The mackerel pate will keep in the fridge for up to 3 days.
For the toasts, preheat the oven to 180/350/gas 4. Toast the bread lightly. Using a bread knife take the crusts off the toast. Slice through the middle soft layer of the toast on the long side so that you can open it up like a book. Slice each half of the thin toast on the diagonal so that you end up with 4 triangles out of each slice. Lay the triangles on a baking tray soft side up and bake for 7 minutes or until toasted.