Cucumber Carpaccio with mackerel pate

Method

1. Make the pickle first. Heat 600ml water to boiling point adding all ingredients for pickle except the vinegar. When water boils remove and allow to cool. When mixture is cold then add vinegar to the pan. Place the sliced cucumbers into a kilner jar and cover with vinegar mix and set aside. The longer you leave it the better.
2. To make the poaching liquid sweat off the shallots and garlic in a heavy based pan on medium heat. Add the bay leaves, parsley, peppercorns, celery stick, leek and fish bones. Allow to cook for 2-3mins and add the wine and reduce till almost dry. Add cold water and bring to simmer for 20mins. Remove and let stand for 20mins. Add the lemon juice and pass through a sieve. Check seasoning and store in fridge until we are ready to use it.
3. For the fennel jelly dissolve the agar in a little water and mix into the fennel juice. Bring to a boil and then pour into a suitable container to set for 20-30mins and the dice
4. In a wide pan poach the mackerel fillets in your poaching liquor until cooked. Once cooked discard the cooking liquid and separate the flesh from the mackerel skin. Put the mackerel flesh in a bowl and add the butter, fresh cream, horseradish and paprika to taste. Combine all ingredients with a fork or until the mackerel has broken up into the fine strands and season.
5. The mixture should be dry enough. Cover and chill and once ready serve on a plate with the pickled cucumber.