Here's what I've made for this evening, to have with some Puglian toast (the stuff you might use for bruschetta), some cherry tomatoes and some cheese and crackers. I got this pâté recipe from Hugh Fearnley-Whittingstall years ago. It's so easy and quick, as long as you have a stick blender:

Two cans of unsmoked mackerel fillets in olive oil, drained
One tablespoon creme fraiche (full fat or I'll never talk to you again)
One teaspoon of hot made mustard (Colman's English for choice)
The juice of just over half a lemon*
Freshly-ground black pepper (no salt needed)
A few drops of Tabasco

Put everything in a jug and blend, pushing it down the sides once or twice. You don't want it lumpy but don't overdo it. Ideally you should make this the day before and keep it in the fridge, or at the very least a few hours in advance. Just before serving it I like to grate the lemon zest over it.

Any decent bread will do, but I do think toasted is best.

*The lemon juice is the one thing that can make this go out of balance. You need some, but if you add too much it's spoiled somewhat. So go easy. And lemon juice comes out of a lemon, never out of a bottle or a plastic squeezy pretend lemon. Why would anyone use that.